Minestrone with pasta & pesto | Recipes | WW United Kingdom

Ingredients

• 1 tablespoon(s) Olive Oil
• 5 slice(s) Prosciutto, finely chopped
• 1 medium Leek, trimmed and finely chopped
• 1 medium Carrots, raw, finely chopped
• 2 clove(s) Garlic, crushed
• 170 g Cabbage, savoy, finely shredded
• 1 cube(s) Chicken stock cube(s), 1.5 litres
• 1 can(s), large Tinned Tomatoes
• 75 g White pasta, dry, spaghetti, broken into 5cm lengths
• 1 can(s), large, drained Kidney Beans, cooked, drained and rinsed
• 2 medium Courgette, finely chopped
• 60 g Peas, fresh or frozen
• 25 g Basil, fresh
• 2 serving(s) Sacla No. 14 Reduced Fat No Added Sugar or Salt Basil Pesto
• 2 tablespoon(s), grated Parmesan Cheese