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Warming Winter Veg and Pesto Minestrone

By M&S Food
This warming winter veg and pesto minestrone soup from chef Tom Kerridge, created exclusively with M&S, is packed with goodness. Celeriac is a delicious root veg at its best at the start of the year and combined with…
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Time and servings

Total time
Prep time
Cooking time

Ingredients

13 total
  • 3 tbsp extra-virgin olive oil
  • 2 leeks, rinsed and thickly sliced
  • 4 garlic cloves, finely chopped
  • 200g pearl barley, rinsed
  • 2 litres hot vegetable stock, made with 1 cube
  • 400g celeriac, peeled and cubed
  • 3 rosemary sprigs, leaves roughly chopped
  • 1 (400g) tin Italian chopped tomatoes
  • 1 pack 4 M&S garlic and parsley ciabatta sticks
  • 1 (400g) tin borlotti beans, drained and rinsed
  • 125g cavolo nero, roughly chopped
  • 25g parmesan, finely grated
  • ½ (130g) tub fresh green pesto

Method

7 steps

  1. Step 1

    Add the oil to a large pan and set over a medium-high heat. Add the leeks and garlic and cook for 4-5 mins, stirring frequently until softened.

  2. Step 2

    Stir in the pearl barley and vegetable stock, bring up to a simmer then reduce the heat and cook gently for 15-20 mins, stirring occasionally.

  3. Step 3

    Add in the celeriac, rosemary and tomatoes, bring back up to a simmer and gently cook for 15 mins, or until the pearl barley and celeriac are tender.

  4. Step 4

    Meanwhile, cook the ciabatta sticks according to pack instructions.

  5. Step 5

    Add in the borlotti beans and cavolo nero and cook for 5 mins more or until the cavolo nero is tender.

  6. Step 6

    Stir in half of the parmesan and season to taste.

  7. Step 7

    Ladle the soup into bowls and add 1 tbsp of pesto to each. Sprinkle with a little extra parmesan and serve with the cooked ciabatta sticks.