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Winter Minestrone with Pesto Pitta

This is a real winter warmer, and bursting with nutrition. You can easily adjust the quantities for more or less people, or simply freeze leftovers for a later date.

Tip: Vegetarian? Exclude the bacon and replace with 100g sliced chestnut mushrooms.


Serves 4 


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 100g bacon, chopped
  • 2 large carrots, chopped
  • 2 sticks celery, chopped
  • 1 medium sweet potato, chopped
  • 2 garlic cloves, finely chopped or crushed
  • 400g can chopped tomatoes
  • 1 litre vegetable stock
  • 2 tsp fresh chopped sage leaves, or 1 tsp dried
  • few cabbage leaves, shredded
  • 400g can haricot beans
  • handful chopped parsley

For the pesto croutes

  • 4 wholemeal pitta bread, quartered
  • olive oil
  • 2 tbsp pesto


  1. Heat the olive oil in a large pan, add the onion and bacon and fry for 5 mins, or until the onion is starting to brown. Add the carrots, celery, sweet potato and garlic, stir well and cook for several minutes.
  2. Add 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 baked pesto pitta quarters. 
  3. For the pesto pittas: Preheat oven to 180 degrees Celcius (160 fan oven). Cut the pittas into quarters. Put onto an ovenproof tray. Mix the olive oil and pesto, brush the mixture onto the pittas until evenly coated and bake for about 10-12 mins until crisp.


The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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