Springtime minestrone

Springtime minestrone

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(9 ratings)

Prep: 5 mins Cook: 5 mins


Serves 4
This simple soup makes the most of Spring veg and will become a favourite standby for a quick lunch or supper

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal125
  • fat4g
  • saturates1g
  • carbs16g
  • sugars3g
  • fibre4g
  • protein8g
  • salt0.7g
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  • 200g mixed green vegetable (we used asparagus, broad beans and spring onions)
  • 700ml hot vegetable stock
  • 140g cooked pasta (spaghetti works well, chopped into small pieces)



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 215g can butter beans, rinsed and drained
  • 3 tbsp green pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.



  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.

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Comments (10)

jb5370's picture

This is very easy and tasty. Like others, I just adapted veg to use up what I had: asparagus, celery, peas and broad beans. Didn't add the other beans and used dry spaghetti. Sometimes I think we all adapt recipes so much they are actually entirely new recipes!

fairystoryteller's picture

Got the silent stoic treatment from meat-loving husband.....but much enjoyed by me and our two teenage daughters apart from the fact that the older one picked out the butter beans! You can please some of the people some of the time......

witchfire's picture

it's so light and tasty!

jane_gizmo's picture

tried this recipe on sunday for the first time and it was lovely on a cold day and and was made in no time,

kurkovpenguin's picture

I made this in January and it was very nice. I used a pack of green veg from Sainsbury's, it didn't have asparagus in it but I still really enjoyed the soup and its lightness. Next time will double the quantity as it proved very popular in my household.

fluffyjacq's picture

Pesto is made of parmesan cheese: Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it’s definitely NOT suitable for vegetarians.

wildbluesun's picture

Quick, simple and yummy.

lwedgwood's picture

This is a quick and easy meal, and tasty too! I added courgette and bok choi with some cheese on top. I also used vermicelli noodles as this is all I had in the cupboard. With this mishmash of pantry staples, I cooked up a delicious meal!

allie80's picture

This was just so quick and easy but really tasty - I'll definitely do this again. I added some grated cheese on top but think it would have been just as delicious without.

dcjennin's picture

I make this again and again it is absoulutely delicious, I mix and match green veg, but do love it with peas, broadbeans, asparagus and spring onions.

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