Description
A hearty and vibrant red pesto minestrone soup featuring a medley of vegetables, shredded Savoy cabbage, dried lasagne sheets, and a rich, flavorful red pesto in a low-salt vegetable stock. Finished with a sprinkle of parmesan or a vegetarian alternative, this comforting soup is perfect for a wholesome 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 core finely chopped
- 6 garlic cloves, finely chopped (divided)
- ½ tsp chilli flakes (optional)
- 1 tsp dried mixed herbs
Sauces & Stocks
- 1 tbsp tomato purée
- 1.5 litres low-salt vegetable stock
- 4 tbsp red pesto (ensure vegetarian if needed)
Pasta & Toppings
- 100g dried lasagne sheets, roughly snapped
- 20g parmesan or vegetarian alternative, grated, to serve
Instructions
- Sauté the vegetables: Heat the olive oil in a large flameproof casserole dish over medium heat. Add the finely chopped onion, carrot, celery, and the finely chopped core of the cabbage. Sprinkle in a pinch of salt and cook for 15 minutes until the vegetables begin to soften.
- Add aromatics and tomato purée: Stir in 3 garlic cloves, chilli flakes (if using), and dried mixed herbs. Cook for a further 2 minutes. Then squeeze in the tomato purée and cook for 3 to 4 minutes, stirring continuously until the purée darkens in color.
- Add stock and simmer: Pour in the low-salt vegetable stock and bring the soup to a boil. Reduce the heat and let it simmer gently for 5 minutes to allow flavors to meld.
- Incorporate pesto, cabbage, and pasta: Stir in 3 tablespoons of red pesto, the shredded Savoy cabbage leaves, and the roughly snapped lasagne sheets. Mix thoroughly to prevent the pasta from clumping. Cook for 6 to 8 minutes, stirring frequently, until the pasta and cabbage are tender yet still retain some bite.
- Serve with pesto and parmesan: Ladle the soup into bowls and top each serving with a little extra red pesto and a sprinkle of grated parmesan or vegetarian alternative. Serve hot and enjoy.
Notes
- If you prefer a spicier soup, adjust the amount of chilli flakes or omit them for a milder flavor.
- Use vegetarian red pesto if adhering to vegetarian diets.
- Break lasagne sheets into small pieces to ensure they cook evenly and quickly.
- For a dairy-free version, substitute parmesan with a suitable vegan cheese or omit altogether.
- Ensure to stir frequently during the pasta cooking step to prevent sticking.
- This soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: red pesto soup, minestrone, vegetarian soup, Italian soup, vegetable soup, easy soup recipe, lasagne pasta soup
