Keep the winter out and warmth in with nutritious minestrone and pesto croûtes
Prep:15 mins
Serves 4
2 tbsp olive oil1 onion, chopped100g unsmoked lardons or chopped streaky bacon2 large carrots, chopped2 sticks celery, chopped1 medium potato, chopped2 garlic cloves, finely chopped or crushed400g can chopped tomatoes1l vegetable stock (from granules or a cube)2 tsp chopped sage leaves, or 1 tsp driedfew cabbage leaves, shredded400g can haricot beanhandful chopped parsley
STEP 1Heat the olive oil in a large pan, add the onion and lardons or bacon and fry for about 5 mins until the onion is starting to brown. Tip in the carrots, celery, potato and garlic, stir well and cook for a few minutes.STEP 2Add the tomatoes, stock and sage, and bring to the boil, stirring. Reduce heat to simmer and cook partly covered for 30 mins, stirring in the cabbage after 15 mins. Drain and rinse the beans and add to the pan with the parsley. Season and serve with pesto croûtes, see right, or crusty bread.STEP 3For the pesto croûtes: Cut 3-4 slices of crusty bread into chunks, about 2cm thick. Tip into an ovenproof pan. Mix the olive oil and pesto, then add to the bread, tossing it with your hands until the croûtes are evenly coated. Bake in a moderate oven for about 10 mins until crisp.
