Springtime minestrone
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 5 mins
A star rating of 4.4 out of 5.17 ratingsRate
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This simple soup makes the most of Spring veg and will become a favourite standby for a quick lunch or supper
Vegetarian
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Garlic & basil ciabatta
A star rating of 4.7 out of 5.64 ratings
Ingredients
Nutrition
Units:
MetricUS
-
200g mixed green vegetable
(we used asparagus, broad beans and spring onions)
-
700ml hot vegetable stock
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140g cooked pasta
(spaghetti works well, chopped into small pieces)
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215g can butter beans
rinsed and drained
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3 tbsp green pesto
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Nutrition: per serving
-
kcal125
-
fat4g
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saturates1g
-
carbs16g
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sugars3g
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fibre4g
-
protein8g
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salt0.7g
low
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Method
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step 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.
Recipe from Good Food magazine, May 2008
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A star rating of 4.4 out of 5.17 ratings
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