Cappelletti minestrone soup recipe

By Lucy Jessop

  1. Serves 2
  2. Takes 10 minutes to make, 20-25 minutes to cook
  3. Rating

Use Cappelletti pasta in this minestrone soup recipe to make it really hearty and delicious.

tried and tested
Cappelletti minestrone soup

Ingredients

  1. 1 tbsp olive oil
  2. 100g Waitrose Ready to Sauté Soffritto (or 100g chopped onion, carrot and celery)
  3. 2 garlic cloves, finely chopped
  4. 227g tin chopped tomatoes with herbs in tomato juice
  5. 500ml vegetable stock
  6. 150g tin cannellini beans, drained and rinsed
  7. 1 small courgette, sliced in half lengthways, then into half rounds
  8. ½ x 250g pack Del Ugo Cappelletti al Parmigiano
  9. 3 tbsp fresh pesto

Method

  1. 1. Heat the olive oil in a pan over a gentle heat. Add the soffritto and fry for 5 minutes, then stir in the garlic and cook for a further 2 minutes.
  2. 2. Add the tomatoes, stock and beans and bring to the boil. Simmer for 5 minutes. Taste and season. Add the courgette and cook for 1 minute. Add the pasta and cook for a further 2-3 minutes until the courgette is tender and the pasta is cooked through.
  3. 3. Ladle into warm bowls, top with pesto and serve with slices of crusty bread.

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