Minestrone in minutes

Minestrone in minutes

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(70 ratings)

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Cooking time

Prep: 2 mins

Skill level

Easy

Servings

Serves 4

Whip up a main-meal soup in next to no time, perfect for a quick lunch and ready in just 10 minutes

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
162
protein
8g
carbs
30g
fat
2g
saturates
0g
fibre
6g
sugar
8g
salt
0.54g

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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Method

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

Recipe from Good Food magazine, March 2007

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Comments

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aeybkme's picture
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I didn't use frozen vegetables, I used carrot, pepper and onion that I needed to use up. I also only used two table spoons of pesto I think four would have been a bit much. I used wholewheat spirals as well and used less pasta to make it less calorific.

nemcghee's picture

very tasty and very easy. A+

feefeescotty's picture
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Tasty had for tea last night kids asked for seconds. I added onion and garlic.

amandadixon's picture
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Just made this for myself and 3yr old daughter and loved it - extremely cheap, warming and low fat. More than that my daughters bowl was emptied - will definately be making again!

anna-pie's picture
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This was very quick and easy to make but I found it a bit bland and watery.

natalieisaflower's picture
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Great for a lunch time snack... so quick and easy!!

tonmilbil's picture

Before I stirred in the pesto I thought it was going to be a complete disaster as I wasnt too keen on the taste at that point, but as soon as I added it everything fell into place. I think however that I put too much pasta I used vermicelli instead of spaggheti so it wasnt very soupy but it was still very tasty.
so my conclusion is easy peasy to make and very filling and with more pasta it becomes a kind of pasta dish instead of a soup.

Nectarine Tart's picture
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Very tasty and laughingly easy to make! Next time I think I'll put a little more pasta in it.

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

lazywife's picture
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Sorry - forgot to rate!

lazywife's picture
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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!

deborahcole's picture
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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 :-)

sarahwol's picture
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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!

cookingkirsty's picture
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Loved this recipe. Also good with a splash of red wine!

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

loustar14's picture
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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.

claire127's picture
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Great recipe, quick and easy to make, a good filling low fat lunch.

janeyhopkins4's picture
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FANTASTIC RECIPE!!!

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

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