This is a 'sort of' version of minestrone based on the ingredients I already had in the house and to use up the small amounts of left over pasta that were taking up space in my food cupboard. My recipe changes all the time but the basic principles remain the same. I'm a great believer in trying to avoid wasting food and saving money so feel free to vary the quantities and types of veg depending on what you like and already have around. Ideally I would have liked to add some celery but this worked out fine without. The pesto addition is non-essential but great if you can do it. It really lifts the dish to something special. You can always use shop-bought but homemade, fresh pesto is without equal in my opinion.

Step 1: Ingredients

400g tin chopped tomatoes
1 large soup bowl of finely diced vegetables (I used 2 onions, red and green peppers, 2 carrots and a courgette)
2 handfuls of dried pasta, if they are different size break them up so that they are similar sizes - this will help them cook at the same time.
approx 8 large cabbage leaves, sliced
2 handfuls of green beans
Parmesan or pecorino cheese rind (if you have one)
2 tbsp oil
1 litre of chicken or vegetable stock
selection of herbs (I used 2 bay leaves, some dried oregano and asprig of dried rosemary)
salt and pepper to taste

pesto for serving.
had this for our dinner last night made in my trusty slow cooker - with homemade cornbread - was very nice indeed - and healthy - the caramel brownies that followed however were not :/
Delicious :)
Yep, walnut pesto rocks too
This looks so so so good. Especially on a gloomy day like today. The pesto on top is an awesome idea, too. :D
Thank you! I love that it's actually really healthy too, (even with that dollop of pesto). YUM!

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Bio: Food and music obsessed. I also post my recipes and food thoughts on my blog. http://eating-properly.blogspot.co.uk/. My recipes are inspired by ... More »
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