Minestrone soup with green pesto recipe
A traditional Italian soup made with a tomato base, veg and pasta. This tasty treat is great all year-round, have it ready in just 20 minutes and enjoy a healthy, veg-packed dinner finished with a dusting of Parmesan.
See method- Serves 2
- 5 mins to prepare and 15 mins to cook
- 185 calories / serving
Ingredients
- 1 tsp olive oil
- 1 onion, peeled and chopped
- ½ red pepper, chopped
- 1 carrot, peeled and diced
- 1 vegetable stock cube, made up to 500ml
- 50g spaghetti, broken into pieces
- 400g Tesco Finest cherry tomatoes
- 1 tsp oregano
- 250g frozen soya beans, defrosted
- 2 tsp green pesto
- ground black pepper
- Parmigiano cheese, grated, to serve
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Shop ingredientsEach serving contains
- Energy
- 770kJ 185.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 0.5g
- Sugars
- 8g
of the Reference intake
Carbohydrate 17.8gProtein 12.3gFibre 7.5g
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Method
- Heat the oil in a pan over a medium heat and gently cook the onion,pepperand carrot for around 5 minutes until starting to brown.
- Add the stock and bring to the boil. Then reduce the heat, add the spaghetti and cook for 6-7 minutes
- Add the tomatoes, oregano andsoyabeans and bring back to a gentle boil, stirring regularly.
- Check the pasta is cooked, then spoon the soup into bowls. Add a dollop of pesto to each, then sprinkle with ground black pepper and grated Parmigiano cheese.
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