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P. 20
Spring minestrone soup
Ingredients Method
3 tablespoons olive oil
40g butter Heat the oil and butter in a large pan. Add
2 large onions, finely chopped onions, leek and potatoes and cook for about
1 leek, halved lengthways and thinly five minutes, until starting to soften, stirring
sliced from time to time. Add the celery and cook for
250g potatoes, peeled and finely a few minutes more.
chopped Meanwhile cut the half cabbage in quarters.
3 sticks celery, finely chopped Remove central stalk from cabbage and discard.
150g savoy cabbage Cut leaves across the wedge shape in short
2 litres/3½ pints vegetable stock shreds.
400g chopped tomatoes (skin removed) Pour in the stock and the tomatoes into the
Salt and freshly ground black pepper pan with the cabbage. Bring to the boil and
2 tablespoons green basil pesto gently simmer for about 30 minutes.
(optional) Add pesto for the last 5 minutes, and check the
seasoning before serving.
