Hearty minestrone with Italian sausage

Ingredients

• 1 tbsp olive oil
• 6 Italian sausages (about 450g), skins removed and discarded
• 1 large onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 5 cloves garlic, minced
• 2 tbsp red pesto
• 1 litre vegetable or chicken stock
• 1 x 400g tin diced tomatoes
• 2 x 400g tins cannellini beans
• 1 tsp dried mixed herbs
• 2 bay leaves
• Salt and pepper
• 1 cup macaroni pasta (optional)
• 60g baby spinach, roughly chopped
• Shaved parmesan and fresh basil to serve

Method

1. Heat a large saucepan over medium heat and heat the olive oil. Add the Italian sausage meat and cook until browned, breaking it up into small pieces with a wooden spoon.
2. Remove the meat from the pan leaving the oil and set aside.
3. Add the onions, carrots and celery to the pan and cook until softened.
4. Add the garlic and red pesto and cook for another 30 seconds until the vegetables are coated.
5. Return the meat to the pan, then pour in the stock, diced tomatoes and cannellini beans.
6. Add the dried mixed herbs and bay leaves and season to taste with salt and pepper.
7. Bring to the boil then immediately turn down the heat to a very low simmer and put the lid on the saucepan.
8. Simmer, covered, for 20-30 minutes.
9. If you are serving with pasta, use this time to cook the pasta according to the instructions on the packet.
10. Just before serving, add the baby spinach to the minestrone and allow it to wilt (this will only take a minute or so).
11. To serve, add some pasta to each bowl (if using) and ladle the minestrone over the top.
12. Top with shaved parmesan and chopped, fresh basil.