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Easy Minestrone With Lemony Ricotta and Pesto

When the weather is this cold what could be more comforting than a steaming bowl of soup? And this will become a favourite of yours.

Cook

30m

Ingredients

Method

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Step 1

Get all your veg finely chopped. Heat a large saucepan over medium heat and add a glug of olive oil - about 2 tablespoons. Once hot, add the onion, carrot, courgette and sweet potato. Season well and fry gently for about 5 minutes until softened.

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For

2

M

I

1/2

Red onion

1/2

Carrot

1

Courgette, small, chopped

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Notes

What other veg would work?
This is really meant to be a recipe you can make your own and use what you have in the fridge, or what you like the best. I love the addition of sweet potato, or potato so would recommend adding that. Swap Cavolo Nero for spinach or kale. Add spring onions, Brussel sprouts, broccoli of any kind, cabbage, peppers…whatever you like. Butter beans or chickpeas07 would also work instead of cannellini beans but cannellini are my favourite all round bean, they are delicate and the texture is never mealy like a butter bean can be.

You can add meat if you like
You can add a little pancetta at the start of this recipe, just fry until golden and crispy and then carry on with the recipe as it’s written. Or sausage which you would crumble and then cook in the same way as the pancetta. Chorizo would add a lovely smokiness. Or finish it off with the addition of some shredded roast chicken for some added protein.

Pasta
I really do mean you can use whatever pasta you like, just make it small - no bigger than the cannellini beans. Or go for pasta Misti style and use a combination of left over pasta you have knocking around.

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D

Dinner Tonight Reader

2 years ago

Made this last night - so delicious and an easy way to get my husband to eat more veg (he had two bowls)! Love your site - making your lamb this evening. Thank you for your wonderful recipes. And the videos are great to see as a guide!

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D

Dinner Tonight Reader

2 years ago

Made this tonight and it was so delicious!!! Omitted the zucchini and Cavolo Nero as I didn’t have them off hand. Definitely a keeper ♥️ Thank you for all your delicious dishes!

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Margie

2 years ago

Oh I'm so pleased, thank you for sharing! And yes, that's one thing I love about this is how adaptable it is - you can really make it your own and it's always good xx

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D

Dinner Tonight Reader

2 years ago

This sounds wonderful!!!!! …. Did you mean tomato paste or puree….. reaching out from Cape Cod, Massachusetts☺️🇺🇸 Cheers!!!

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Margie

2 years ago

Hi! I meant puree, but paste would work too. Paste is a bit more concentrated than puree but we are only using 1tbsp of it - just want to use to it impart some intensely tomato-ey flavour to the base of the soup, as we aren't cooking the whole thing for ages! Margie xxx

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homepage-image

Easy Minestrone With Lemony Ricotta and Pesto

When the weather is this cold what could be more comforting than a steaming bowl of soup? And this will become a favourite of yours.

Cook

30m

Ingredients

Method

Turn cooking mode on

Step 1

Get all your veg finely chopped. Heat a large saucepan over medium heat and add a glug of olive oil - about 2 tablespoons. Once hot, add the onion, carrot, courgette and sweet potato. Season well and fry gently for about 5 minutes until softened.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

2

M

I

1/2

Red onion

1/2

Carrot

1

Courgette, small, chopped

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

What other veg would work?
This is really meant to be a recipe you can make your own and use what you have in the fridge, or what you like the best. I love the addition of sweet potato, or potato so would recommend adding that. Swap Cavolo Nero for spinach or kale. Add spring onions, Brussel sprouts, broccoli of any kind, cabbage, peppers…whatever you like. Butter beans or chickpeas07 would also work instead of cannellini beans but cannellini are my favourite all round bean, they are delicate and the texture is never mealy like a butter bean can be.

You can add meat if you like
You can add a little pancetta at the start of this recipe, just fry until golden and crispy and then carry on with the recipe as it’s written. Or sausage which you would crumble and then cook in the same way as the pancetta. Chorizo would add a lovely smokiness. Or finish it off with the addition of some shredded roast chicken for some added protein.

Pasta
I really do mean you can use whatever pasta you like, just make it small - no bigger than the cannellini beans. Or go for pasta Misti style and use a combination of left over pasta you have knocking around.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel

D

Dinner Tonight Reader

2 years ago

Made this last night - so delicious and an easy way to get my husband to eat more veg (he had two bowls)! Love your site - making your lamb this evening. Thank you for your wonderful recipes. And the videos are great to see as a guide!

Like

Reply

Cancel

D

Dinner Tonight Reader

2 years ago

Made this tonight and it was so delicious!!! Omitted the zucchini and Cavolo Nero as I didn’t have them off hand. Definitely a keeper ♥️ Thank you for all your delicious dishes!

Like

Reply

Cancel

Margie

2 years ago

Oh I'm so pleased, thank you for sharing! And yes, that's one thing I love about this is how adaptable it is - you can really make it your own and it's always good xx

Like

Reply

Cancel

D

Dinner Tonight Reader

2 years ago

This sounds wonderful!!!!! …. Did you mean tomato paste or puree….. reaching out from Cape Cod, Massachusetts☺️🇺🇸 Cheers!!!

Like

Reply

Cancel

Margie

2 years ago

Hi! I meant puree, but paste would work too. Paste is a bit more concentrated than puree but we are only using 1tbsp of it - just want to use to it impart some intensely tomato-ey flavour to the base of the soup, as we aren't cooking the whole thing for ages! Margie xxx

Like

Reply

Cancel