Description
A comforting and vibrant red pesto minestrone soup packed with vegetables, pasta, and a rich tomato and red pesto base. This hearty Italian-inspired soup is easy to prepare on the stovetop and perfect for a cozy meal.
Ingredients
Scale
Vegetables & Aromatics
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- ½ Savoy cabbage, leaves shredded and the core finely chopped
- 3 garlic cloves, finely chopped
- ½ tsp chilli flakes (optional)
- 1 tsp dried mixed herbs
Base & Pasta
- 1 tbsp tomato purée
- 1.5 litres low-salt vegetable stock
- 4 tbsp red pesto (check it’s vegetarian if needed)
- 100g dried lasagne sheets, roughly snapped
To Serve
- 20g parmesan or vegetarian alternative, grated
Instructions
- Sauté Vegetables: Heat the olive oil in a large flameproof casserole dish over medium heat. Add the onion, carrot, celery, and finely chopped cabbage core. Sprinkle in a pinch of salt and cook for 15 minutes until the vegetables begin to soften.
- Add Garlic and Herbs: Stir in the chopped garlic, chilli flakes (if using), and dried mixed herbs. Cook for an additional 2 minutes to release their aromas.
- Incorporate Tomato Purée: Squeeze in the tomato purée and cook for 3 to 4 minutes, stirring regularly until it darkens in color, intensifying the flavor of the base.
- Add Stock and Simmer: Pour in the low-salt vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 5 minutes.
- Finish with Pesto, Cabbage, and Pasta: Stir in 3 tablespoons of the red pesto, the shredded Savoy cabbage leaves, and the snapped lasagne sheets. Stir well to prevent the pasta from clumping together and cook for 6 to 8 minutes, stirring frequently. The pasta and cabbage should be cooked but still retain a slight bite.
- Serve and Garnish: Ladle the soup into serving bowls, topping each with a little extra red pesto and a sprinkle of grated parmesan or vegetarian alternative to finish.
Notes
- Check the red pesto for vegetarian suitability if required, as some may contain cheese made with animal rennet.
- For a milder soup, omit the chilli flakes or reduce their quantity.
- Use low-salt vegetable stock to control sodium levels.
- Substitute lasagne sheets with other pasta shapes like ditalini or small shells if preferred.
- Leftovers can be refrigerated for up to 2 days; reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: red pesto soup, minestrone, vegetarian soup, Italian soup, easy dinner, cabbage soup, pasta soup, healthy soup
