The recipe
Minestrone alla Ligure
Medium
4
1 hr–1 hr 30 mins
Vegetarian
- Preparation time
- 30 minutes
- Cooking time
- 30 minutes
Ingredients
- 2 tbsp Filippo Berio Olive Oil
- 3 large carrots, finely chopped
- 1 large onion, peeled and roughly chopped
- 2 celery sticks, finely sliced
- 2 garlic cloves, peeled and finely chopped
- 2 large potatoes, peeled and finely diced
- 3 tbsp Filippo Berio Sun Dried Tomato Pesto
- 1 litre vegetable stock
- 1 x 400g can of chopped tomatoes
- 1 x 400g can of cannellini beans
- 100g macaroni
- 1 tbsp Filippo Berio Classic Pesto
- 3 tbsp fresh Parmesan cheese, grated
- 2 tbsp Filippo Berio Extra Virgin Olive Oil
Cooked With
Pesto
Made with fresh Ligurian Basil and Filippo Berio Extra Virgin Olive Oil. This Classic Pesto is delicious when stirred into pasta, added to poultry recipes or even spread on sandwiches and wraps.
Method
Heat the oil in a large deep sided sauté pan. Add the vegetables, garlic and potatoes. Cook for 10 minutes over a low heat until softened.
Stir in the Filippo Berio Sun Dried Tomato Pesto, stock, tomatoes and beans. Bring to the boil and then simmer on a very low heat for 10 minutes. Add the macaroni and cook for a further 10 minutes.
Serve with a dollop of Filippo Berio Classic Pesto, fresh Parmesan cheese and a drizzle of Filippo Berio Extra Virgin Olive Oil.
