Minestrone in minutes

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Good Food

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Recipe by Good Food

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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. Serve in bowls drizzled with pesto and oil, sprinkled with parmesan.

Breaking spaghetti

The easiest way to break the spaghetti is to wrap it in a clean tea towel and, holding it with both hands, bash it against the side of a table to break it into small pieces.

Per serving

162 kcalories, protein 8g, carbohydrate 30g, fat 2 g, saturated fat 0g, fibre 6g, salt 0.54 g

'This is perfect for a quick lunch. It was really tasty and I was pleasantly surprised that it didn't need any extra seasoning.'

Latest comments and suggestions

• GFRECIPES

  09 November 2007

  GFRECIPES rated this recipe

  

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• Phil

  16 November 2007

  Phil rated and commented on this recipe

  

  Tasty and low in fat - good when you are on a diet and want a filling lunch

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• janeyhopkins

  24 December 2007

  janeyhopkins commented on this recipe

  FANTASTIC RECIPE!!!

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• janeyhopkins

  24 December 2007

  janeyhopkins rated this recipe

  

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• Claire

  19 January 2008

  Claire rated and commented on this recipe

  

  Great recipe, quick and easy to make, a good filling low fat lunch.

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• Loustar14

  04 February 2008

  Loustar14 rated and commented on this recipe

  

  This soup was really quick and easy to make and was very yummy. I substituted the spaghetti with very small pasta especially for soups which was easier than breaking up the spaghetti.

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• elaineross

  25 April 2008

  elaineross rated and commented on this recipe

  

  Very nice, easy to make soup - cheap too! I only used 50g of spaghetti and found this plenty. I'll make this again.

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• CookingKirsty

  28 April 2008

  CookingKirsty rated and commented on this recipe

  

  Loved this recipe. Also good with a splash of red wine!

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• Loveheart

  19 May 2008

  Loveheart rated and commented on this recipe

  

  I used childrens mini wholewheat pasta for this recipe instead of spaghetti... It went down a treat! Its so handy to have meal ideas that I love as well as a my little boy! Fab!

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• Deborah

  13 August 2008

  Deborah rated and commented on this recipe

  

  This recipe was great. I ate it as was for lunch and later on when my family came to visit we had it for dinner. I added some warm sliced up low fat italian sausages to each bowl and served it with bread. My brother in law went home raving about it and my nieces loved it too. ( One chose the vegtarian and one chose the meat option) Lovely recipe :-)

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• Uberbabe

  25 October 2008

  Uberbabe commented on this recipe

  Excellent and tasty recipe for the culinary inept - my adult daughter, who regards pickled onion monster munch as a gourmet meal made this and devoured it with relish!

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• Uberbabe

  25 October 2008

  Uberbabe rated and commented on this recipe

  

  Sorry - forgot to rate!

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• mother*ship

  29 November 2008

  mother*ship rated and commented on this recipe

  

  I used frozen roasted Mediterranean veg instead of regular mixed veg and the result was very tasty!

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Ingredients

• 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

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 2 mins

Vegetarian, Super healthy

High in fibre, vitaminc and 2 of 5-a-day

Ingredients

• 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

Per serving

162 kcalories, protein 8g, carbohydrate 30g, fat 2 g, saturated fat 0g, fibre 6g, salt 0.54 g

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