Recipes

Minestrone alla Ligure

Cook it with:
Makes: 4
Preparation time: 30 minutes
Cook time: 30 minutes

Ingredients:

  • 2 tbsp Filippo Berio Olive Oil
  • 3 large carrots, finely chopped
  • 1 large onion, peeled and roughly chopped
  • 2 celery sticks, finely sliced
  • 2 garlic cloves, peeled and finely chopped
  • 2 large potatoes, peeled and finely diced
  • 3 tbsp Filippo Berio Sun Dried Tomato Pesto
  • 1 litre vegetable stock
  • 1 x 400g can of chopped tomatoes
  • 1 x 400g can of cannellini beans
  • 100g macaroni
  • 1 tbsp Filippo Berio Classic Pesto
  • 3 tbsp fresh Parmesan cheese, grated
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil

Method:

Heat the oil in a large deep sided sauté pan. Add the vegetables, garlic and potatoes. Cook for 10 minutes over a low heat until softened.

Stir in the Filippo Berio Sun Dried Tomato Pesto, stock, tomatoes and beans. Bring to the boil and then simmer on a very low heat for 10 minutes. Add the macaroni and cook for a further 10 minutes.

Serve with a dollop of Filippo Berio Classic Pesto, fresh Parmesan cheese and a drizzle of Filippo Berio Extra Virgin Olive Oil.

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