Name: Warming winter veg and pesto minestrone
Total time: 3000 s
Yield: 4
Ingredients: 3 tablespoon extra virgin olive oil; 2 leek; 4 clove garlic; 200 gram pearl barley; 2 litre vegetable stock; 400 gram celeriac; 3 sprig rosemary leaves; 400 gram chopped tomatoes; 1 tin borlotti beans; 1 bag cavolo nero; 25 gram parmesan; 1/2 tub green pesto; 1 pack garlic and parsley ciabatta stick

Step 1

Add the M&S unfiltered extra virgin olive oil (45 mL) to a large saucepan and place over a medium-high heat. Halve the leeks (2) down the middle then wash well before thickly slicing. When the oil is hot, add the leeks and garlic (4 cloves) and cook for 4-5 minutes, stirring frequently until they have softened.

Step 2

Stir in the pearl barley (200 g) and vegetable stock (2 L) and bring the mixture up to simmer. Reduce the heat and cook gently for 15-20 minutes, stirring occasionally.

Step 3

Add in the celeriac (400 g) , M&S rosemary leaves (3 sprigs) and M&S Italian chopped tomatoes (400 g) then bring back up to a simmer. Continue to simmer gently for 15 minutes or until both the pearl barley and celeriac are tender.

Step 4

Meanwhile, cook the M&S garlic and parsley ciabatta sticks (1 pack) according to pack instructions.

Step 5

Add in the borlotti beans (1 tin) and M&S cavolo nero (1 bag) and cook for 5 more minutes or until the cavolo nero is tender. Stir in half of the parmesan (25 g) and season to taste.

Step 6

Ladle the soup into bowls and add a tablespoon of M&S fresh green pesto (1/2 tub) to each bowl. Sprinkle with a little extra parmesan then serve with the cooked ciabatta sticks.

Warming winter veg and pesto minestrone

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