Minestrone in minutes

Whip up a hearty bowl of soup in next to no time, perfect for a quick lunch or warming supper

PREP 2 mins
COOK 8 mins


  • calories 162
  • carbs 30
  • saturated fat 0
  • sugar 8
  • protein 8
  • fat 2
  • fibre 6
  • salt 0.54


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


  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.