Meatball minestrone with pesto

• olive oil↗1 tbsp tbsp
• meatballs12 beef 12 beef
• carrot↗1 1

  chopped

• celery stick↗1 1

  chopped

• onion↗1 1

  chopped

• garlic clove↗1 1

  chopped

• garlic clove↗1 1

  crushed

• dried oregano↗1⁄2 tsp 1⁄2 tsp
• bay leaf↗1 1
• chopped tomatoes400g can 400g can
• cannellini beans↗400g can 400g can

  rinsed and drained

• pasta↗100g 100g

  shapes or rice

• chicken stock↗800ml low-salt vegetable or 800ml low-salt vegetable or
• vinegar↗dash of dash of

  or pinch of sugar (optional)

• pesto↗4 tbsp 4 tbsp
• basil↗1⁄2 small bunch of

  leaves picked (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large saucepan and fry the meatballs all over until browned. Remove and set aside on a plate. Add the carrot, celery and onion to the pan, and fry for 10 mins until soft. Stir in the garlic, oregano and bay. Tip in the tomatoes, beans, pasta and stock. Bring to a simmer.

2. 2

   Add the meatballs back to the pan and cook until the pasta is tender and the meatballs are cooked through. Season, and add a dash of vinegar or a pinch of sugar to balance the acidity of the tomatoes, if you like. Ladle into four bowls, then swirl a spoon of pesto into each. Top with the basil to serve.