Tortellini & pesto minestrone
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 5 mins
A star rating of 4.3 out of 5.10 ratingsRate
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This wholesome soup is packed full of greens and takes just 10 minutes to knock up
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 ½l strong vegetable stock
-
500g pack spinach
& ricotta tortellini
-
500g spring greens
washed and finely shredded
-
140g peas
(frozen or fresh)
-
4 tbsp pesto
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Nutrition: per serving
- kcal493
- fat15g
- saturates6g
- carbs73g
- sugars11g
- fibre10g
- protein21g
- salt2.63g
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Method
-
step 1
Bring the stock to the boil in a large pan. Tip in the pasta and cook following pack instructions, throwing in the spring greens and peas and pesto (reserving a little to serve) with 1-2 mins to go.
-
step 2
When the vegetables are tender, pasta is cooked and broth is piping hot, spoon into bowls. Top with a dollop of remaining pesto, a good grind of black pepper and serve.
Recipe from Good Food magazine, May 2010
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A star rating of 4.3 out of 5.10 ratings
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