Springtime Minestrone

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

• Cooking Time Prep 5 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  125

• Protein

  8g

• Carbs

  16g

• Fat

  4g

• Saturates

  1g

• Fibre

  4g

• Sugar

  3g

• Salt

  0.7g

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

Directions

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.

Categories: Courses, Healthy, Vegetables, Vegetarian