- Serves6
- CourseMain meal
- Prepare30 mins
- Cook50 mins
- Total time1 hr 20 mins
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingredients
- 3 tbsp extra virgin olive oil, plus extra to serve
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 carrots, peeled and cut into 1cm dice
- 2 sticks celery, cut into 1cm dice
- 2 fresh bay leaves
- 1 courgette, cut into 1cm dice
- 1 large potato, cut into 1cm dice
- 400g can borlotti beans, drained and rinsed
- 400g can plum tomatoes
- 1 L fresh vegetable stock
- ½ x head savoy cabbage, tough stalks discarded, leaves finely shredded
- 300g pack spinach and ricotta tortelloni
PESTO
- ½ x 100g pack basil, leaves only
- 20g walnuts, toasted and roughly chopped
- 1 garlic clove, crushed
- 30ml extra virgin olive oil
- 15g vegetarian Italian hard cheese, grated
- 1 tbsp lemon juice
Method
Heat the oil in a large, heavy-based pan over a low heat; add the onion, garlic and a pinch of salt. Soften for 5 minutes, until translucent. Add the carrots, celery and bay leaves; cook for 10 minutes. Add the courgette; cook for 5 minutes until soft.
Add the potato, beans, tomatoes and stock. Break up the tomatoes a little with a wooden spoon. Season, bring to the boil, then lower the heat to a simmer. Cook for about 20 minutes until the potato is tender. Meanwhile, in a small food processor, pulse the pesto ingredients into a smooth sauce.
When the potato is cooked, add the cabbage with 800ml water, cover and cook for 3 minutes. Add the pasta; cook for 2-3 minutes, until the cabbage is tender and the pasta cooked. Discard the bay leaves. Season if needed, divide between 6 bowls, then serve straight away with the pesto.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,571kJ/ 376kcals |
---|---|
Fat | 18g |
Saturated Fat | 3.7g |
Carbohydrates | 36g |
Sugars | 13g |
Fibre | 11g |
Protein | 11g |
Salt | 0.8g |
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