Green pesto minestrone
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 large onionfinely chopped
- 2 celery sticksfinely chopped
- 1.4l vegetable stock
- 2 small lemonszested and juiced
- 170g orzo
- 120g frozen peas
- 250g frozen spinach
- 50g pesto
- garlic flatbreadsto serve (optional)
- 60g parmesan(or vegetarian alternative), grated
Nutrition: per serving
- kcal334low
- fat17g
- saturates5g
- carbs24g
- sugars9g
- fibre8g
- protein19g
- salt1.4g
Method
step 1
Heat the oil in a large saucepan, add the onion, celery and a pinch of salt, and fry for 8 mins until soft. Add the stock with the zest and juice of the lemons, and season. Stir in the orzo and cook for 5 mins, then add the peas and spinach, and cook for a further 5 mins. Swirl though the pesto and season.
step 2
Heat the flatbreads, if using, following pack instructions. Ladle the soup generously into bowls and top with a handful of parmesan. Serve with the flatbread to dip.
