Winter Minestrone With Cabbage Pesto

Preparation

1. Step 1

   Add ½ cup olive oil, plus the celery, carrots, onion, rosemary, 1½ 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. Step 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. Step 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 3¼ cups of water, stir to combine, then simmer on medium heat for 20 minutes.

4. Step 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. Step 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. Step 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 ⅓ cup of oil and a good crack of pepper; transfer pesto to a small serving bowl.

7. Step 7

   Ladle the minestrone into individual bowls to serve, and top each with a spoonful of the cabbage pesto.