Ingredients
1/2 cup plus 1/3 cup extra-virgin olive oil
4 celery stalks, diced
2 medium carrots, peeled and diced
1 large yellow onion, peeled and diced
1 tablespoon minced fresh rosemary
Fine sea salt and freshly ground black pepper
5 garlic cloves, minced, plus 1 extra minced clove for the pesto
1 (14-ounce) can diced tomatoes, drained
½ savoy cabbage, cut into quarters, cored, then thinly sliced crosswise
2 1/4 cups chicken or vegetable stock
1/2 cup orzo (or similar pasta)
5 cups baby spinach
1 (14-ounce) can black beans, rinsed under cold water
1 lightly packed cup fresh parsley leaves
3 tablespoons pine nuts
Directions
1
Add ½ cup olive oil, plus the celery, carrots, onion, rosemary, 1 1/2 teaspoons of salt and a good grind of pepper to a large casserole pot or saucepan. Cook over medium-high heat, stirring occasionally, for 25 minutes, until the vegetables have softened and slightly caramelized.
2
Add the 5 minced garlic cloves and stir for 2 minutes, just until slightly softened. Add the tomatoes and cook for 2 minutes more, stirring regularly, until the tomatoes have started to break down.
3
Next add 4 cups of sliced cabbage and cook for 4 minutes, stirring often, until the cabbage has softened and is nicely coated in the sauce. Add the stock and 3 1/4 cups of water, stir to combine, then simmer on medium heat for 20 minutes.
4
Add the orzo and cook for another 5 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pan.
5
Remove from the heat while the orzo still has a little bite, and stir in the spinach and black beans. Set aside for 5 minutes to allow the orzo to finish cooking.
6
Meanwhile, make the pesto by pulsing the parsley and pine nuts with the remaining sliced cabbage, minced garlic and ½ teaspoon of salt in a food processor to form a coarse paste. Stir in the remaining 1/3 cup of oil and a good crack of pepper; transfer pesto to a small serving bowl.
7
Ladle the minestrone into individual bowls to serve, and top each with a spoonful of the cabbage pesto.