Red Pesto Minestrone with Lasagna Shards

Name: Red Pesto Minestrone with Lasagna Shards
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 onion; 1 carrot; 1 celery stick, finely chopped; 0.5 Savoy cabbage leaves shredded and the core finely chopped; 3 clove garlic cloves; 0.5 tsp Chili flakes; 1 tsp dried mixed herbs; 1 tbsp Tomato puree; 1.5 l litres low-salt vegetable stock; 4 tbsp red pesto; 100 g dried lasagne sheets roughly snapped; 20 g parmesan or vegetarian alternative, grated, to serve

A vibrant and hearty twist on the classic Italian minestrone, enriched with sun-dried tomato pesto and rustic lasagna sheet pieces. This one-pot meal is packed with fresh vegetables and savory herbs for a satisfying, nutrient-dense dinner.

Servings4 Portions

Prep Time15 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

olive oil
2 tbsp
onion
1
carrot
1
celery stick, finely chopped
1
Savoy cabbage leaves shredded and the core finely chopped
0.5
garlic cloves
3 clove
Chili flakes
0.5 tsp
dried mixed herbs
1 tsp
Tomato puree
1 tbsp
litres low-salt vegetable stock
1.5 l
red pesto
4 tbsp
dried lasagne sheets roughly snapped
100 g
parmesan or vegetarian alternative, grated, to serve
20 g

Step-by-Step Instructions

Heat the olive oil in a large flameproof casserole dish or heavy-bottomed pot over medium heat. Add the chopped onion, carrot, celery, and the finely chopped cabbage core. Season with a pinch of salt and sauté for about 15 minutes, stirring occasionally, until the vegetables are softened and aromatic.

Add the garlic, chilli flakes, and dried mixed herbs to the pot. Cook for another 2 minutes until fragrant. Stir in the tomato purée and cook for 3-4 minutes, stirring constantly, until the paste darkens in color and smells rich.

Pour in the vegetable stock and bring the liquid to a boil. Once boiling, reduce the heat to low and simmer gently for 5 minutes.

Stir in 3 tablespoons of the red pesto, the shredded cabbage leaves, and the snapped lasagna sheets. Stir well to ensure the pasta pieces don't clump together. Cook for 6-8 minutes, stirring frequently, until the pasta is al dente and the cabbage is tender but still has a slight bite.