- Preparation and cooking time
- Serves 4
This simple soup makes the most of Spring veg and will become a favourite standby for a quick lunch or supper
- STEP 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.