Warming Winter Veg and Pesto Minestrone
By M&S Food
Published on 13 February 2024
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 beans, pearl barley, pesto and cabbage, it transforms into a cosy bowl of vegetable soup, perfect for a hearty lunch or dinner. Looking for more winter recipes? Look no further.
Time and servings
1 hr 10 minsTotal time
10 minsPrep time
1 hrCooking time
Ingredients
- 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
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.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.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.Step 4
Meanwhile, cook the ciabatta sticks according to pack instructions.Step 5
Add in the borlotti beans and cavolo nero and cook for 5 mins more or until the cavolo nero is tender.Step 6
Stir in half of the parmesan and season to taste.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.