200g mixed green vegetables (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 beans, rinsed and drained
3 tbsp green pesto
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.