Hearty Meatball Minestrone with Basil Pesto

Name: Hearty Meatball Minestrone with Basil Pesto
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 12 pieces beef meatballs; 100 g pasta shapes or rice; 400 g can cannellini beans rinsed and drained; 400 g canned chopped tomatoes; 800 ml low-salt vegetable or chicken stock; 1 piece carrot chopped; 1 piece celery stick chopped; 1 piece onion, chopped; 2 cloves garlic, chopped; 4 tbsp pesto; 1 tbsp olive oil; 0.5 tsp 1⁄2 tsp dried oregano; 1 piece bay leaf; 0.5 bunch 1⁄2 small bunch of basil leaves picked; 1 pinch dash of vinegar or pinch of sugar

A comforting and vibrant Italian-style soup packed with juicy beef meatballs, tender vegetables, and hearty pasta. Finished with a swirl of fresh pesto and fragrant basil, it's a complete meal in a bowl that's ready in under 30 minutes.

Servings4 Portions

Prep Time5 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

beef meatballs
12 pieces
pasta shapes or rice
100 g
can cannellini beans rinsed and drained
400 g
canned chopped tomatoes
400 g
low-salt vegetable or chicken stock
800 ml
carrot chopped
1 piece
celery stick chopped
1 piece
onion, chopped
1 piece
garlic, chopped
2 cloves
pesto
4 tbsp
olive oil
1 tbsp
1⁄2 tsp dried oregano
0.5 tsp
bay leaf
1 piece
1⁄2 small bunch of basil leaves picked
0.5 bunch
dash of vinegar or pinch of sugar
1 pinch

Step-by-Step Instructions

Heat the olive oil in a large saucepan over medium-high heat. Add the beef meatballs and fry until browned on all sides. Once browned, remove the meatballs from the pan and set them aside on a plate.

In the same pan, add the chopped carrot, celery, and onion. Sauté for about 10 minutes until the vegetables have softened. Stir in the garlic, dried oregano, and bay leaf, cooking for another minute until fragrant.

Pour in the chopped tomatoes, cannellini beans, pasta shapes, and stock. Bring the mixture to a gentle simmer.

Return the meatballs to the pan. Continue to simmer until the pasta is tender and the meatballs are fully cooked through.

Taste and season with salt and pepper. If the tomatoes are too acidic, add a dash of vinegar or a pinch of sugar to balance the flavors. Ladle into four bowls, swirl a tablespoon of pesto into each, and garnish with fresh basil leaves to serve.