Warming Winter Veg and Pesto Minestrone
Ingredients
3 tbsp extra-virgin olive oil
2 leeks, rinsed and thickly sliced
4 garlic cloves, finely chopped
200g pearl barley, rinsed
2 litres hot vegetable stock, made with 1 cube
400g celeriac, peeled and cubed
3 rosemary sprigs, leaves roughly chopped
1 (400g) tin Italian chopped tomatoes
1 pack 4 M&S garlic and parsley ciabatta sticks
1 (400g) tin borlotti beans, drained and rinsed
125g cavolo nero, roughly chopped
25g parmesan, finely grated
½ (130g) tub fresh green pesto
8 servings
Calories~456 kcal
Protein~13 g
Carbs~61 g
Fat~17 g
Fiber~9 g
Sugar~6 g
Total recipe
Calories~3,650 kcal
Protein~105 g
Carbs~490 g
Fat~135 g
Fiber~75 g
Sugar~45 g
Method
Step 1
Add the oil to a large pan and set over a medium-high heat. Add the leeks and garlic and cook for 4-5 mins, stirring frequently until softened.
Step 2
Stir in the pearl barley and vegetable stock, bring up to a simmer then reduce the heat and cook gently for 15-20 mins, stirring occasionally.
Step 3
Add in the celeriac, rosemary and tomatoes, bring back up to a simmer and gently cook for 15 mins, or until the pearl barley and celeriac are tender.
Step 4
Meanwhile, cook the ciabatta sticks according to pack instructions.
Step 5
Add in the borlotti beans and cavolo nero and cook for 5 mins more or until the cavolo nero is tender.
Step 6
Stir in half of the parmesan and season to taste.
Step 7
Ladle the soup into bowls and add 1 tbsp of pesto to each. Sprinkle with a little extra parmesan and serve with the cooked ciabatta sticks.
