White Minestrone
Ingredients
- 1 tbsp extra virgin olive oil ⓘ
- 1 None onion, thinly sliced ⓘ
- 2 cloves garlic, crushed ⓘ
- 1 None fennel bulb, thinly sliced, fronds reserved ⓘ
- 1/4 None savoy cabbage, thinly sliced ⓘ
- 3 cups vegetable stock
- 2 cups dried fusilli pasta
- 1 can (15 oz) cannellini beans, drained and rinsed ⓘ
- 1/2 cup frozen peas ⓘ
- 3/4 cup finely grated Parmesan cheese ⓘ
- 1/3 cup basil pesto ⓘ
Instructions
- Heat oil in a large saucepan on high heat. Cook onion, garlic and fennel, stirring, until softened. Add cabbage, stock and 3 cups water; bring to a boil. Reduce heat to low; simmer, uncovered, for 10 mins. Add pasta; cook, stirring occasionally, until tender.
- Add beans, peas and grated Parmesan to pan; cook, stirring occasionally, for 5 mins or until heated through.
- Serve minestrone topped with pesto, flaked Parmesan and reserved fennel fronds.
Nutrition & Diet Analysis (per serving)
667
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).