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Springtime minestrone

This simple soup makes the most of Spring veg and will become a favourite standby for a quick lunch or supper

  • Prep: 5 mins
    Cook: 5 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 125
  • Carbohydrates 16
  • Saturated Fat 1
  • Sugar 3
  • Protein 8
  • Fat 4
  • Fibre 4
  • Salt 0.7

Nutrition per serving

  • Calories 125
  • Carbohydrates 16
  • Saturated Fat 1
  • Sugar 3
  • Protein 8
  • Fat 4
  • Fibre 4
  • Salt 0.7

Ingredients

  • 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

Method

  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.