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Minestrone in minutes

Whip up a main-meal soup in next to no time, perfect for a quick lunch and ready in just 10 minutes

  • Prep: 2 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 162
  • Carbohydrates 30
  • Saturated Fat 0
  • Sugar 8
  • Protein 8
  • Fat 2
  • Fibre 6
  • Salt 0.54

Nutrition per serving

  • Calories 162
  • Carbohydrates 30
  • Saturated Fat 0
  • Sugar 8
  • Protein 8
  • Fat 2
  • Fibre 6
  • Salt 0.54

Ingredients

  • 1l hot vegetable stock
  • 400g tin chopped tomatoes
  • 100g thin spaghetti, broken into short lengths
  • 350g frozen mixed vegetables
  • 4 tbsp pesto
  • drizzle of olive oil
  • coarsely grated vegetarian parmesan-style cheese, to serve

Tip

Breaking spaghetti
The easiest way to break the spaghetti is to wrap it in a clean tea towel and, holding it with both hands, bash it against the side of a table to break it into small pieces.

Method

  1. Bring the stock to the boil with the tomatoes, then add the spaghetti and cook for 6 mins or until done. A few minutes before the pasta is ready, add the vegetables and bring back to the boil. Simmer for 2 mins until everything is cooked.

  2. Serve in bowls drizzled with pesto and oil, sprinkled with parmesan.