Springtime minestrone

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• Di

  17 July 2008

  Di rated and commented on this recipe

  

  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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• alliei80

  11 January 2009

  alliei80 rated and commented on this recipe

  

  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.

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• lwedgwood

  25 February 2009

  lwedgwood commented on this recipe

  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!

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• Wildbluesun

  30 March 2010

  Wildbluesun rated and commented on this recipe

  

  Quick, simple and yummy.

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• Jacqueline Fenner

  17 September 2011

  Jacqueline Fenner commented on this recipe

  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.

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• kurkovpenguin

  20 January 2012

  kurkovpenguin commented on this recipe

  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.

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• gizmo

  09 April 2012

  gizmo commented on this recipe

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

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• Witchfire

  28 June 2012

  Witchfire rated and commented on this recipe

  

  it's so light and tasty!

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Ingredients

• 200g mixed green vegetables (we used asparagus, broad beans and spring onions)
• 700ml hot vegetable stock
• 140g cooked pasta (spaghetti works well, chopped into small pieces)
• 215g can butter beans , rinsed and drained
• 3 tbsp green pesto

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 5 mins

Vegetarian, Low-fat

Ingredients

• 200g mixed green vegetables (we used asparagus, broad beans and spring onions)
• 700ml hot vegetable stock
• 140g cooked pasta (spaghetti works well, chopped into small pieces)
• 215g can butter beans , rinsed and drained
• 3 tbsp green pesto

Per serving

125 kcalories, protein 8.0g, carbohydrate 16.0g, fat 4.0 g, saturated fat 1.0g, fibre 4.0g, sugar 3.0g, salt 0.7 g

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