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Springtime minestrone

Springtime minestrone

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Rating: 4 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal125
fat4g
saturates1g
carbs16g
sugars3g
fibre4g
protein8g
low insalt0.7g
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Ingredients

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

Method

  • 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.

Goes well with

Recipe from Good Food magazine, May 2008

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Overall rating

Rating: 4 out of 5.12 ratings

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