Springtime minestrone
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 200g mixed green vegetable(we used asparagus, broad beans and spring onions)
- 700ml hot vegetable stock
- 140g cooked pasta(spaghetti works well, chopped into small pieces)
- 215g can butter beansrinsed and drained
- 3 tbsp green pesto
Nutrition: per serving
- kcal125
- fat4g
- saturates1g
- carbs16g
- sugars3g
- fibre4g
- protein8g
- salt0.7glow
Method
step 1
Place the green vegetables in a medium-size saucepan, then pour over the stock. Bring to the boil, then reduce the heat and simmer until the vegetables are cooked through, about 3 mins. Stir in the cooked pasta, beans and 1 tbsp of pesto. Warm through, then ladle into bowls and top each with another drizzle of pesto.
