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Tortellini & pesto minestrone

Tortellini & pesto minestrone

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Rating: 4 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This wholesome soup is packed full of greens and takes just 10 minutes to knock up

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal493
fat15g
saturates6g
carbs73g
sugars11g
fibre10g
protein21g
salt2.63g
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Ingredients

  • 1 ½l strong vegetable stock
  • 500g pack spinach & ricotta tortellini
  • 500g spring greens , washed and finely shredded
  • 140g peas (frozen or fresh)
  • 4 tbsp pesto

Method

  • STEP 1

    Bring the stock to the boil in a large pan. Tip in the pasta and cook following pack instructions, throwing in the spring greens and peas and pesto (reserving a little to serve) with 1-2 mins to go.

  • STEP 2

    When the vegetables are tender, pasta is cooked and broth is piping hot, spoon into bowls. Top with a dollop of remaining pesto, a good grind of black pepper and serve.

Goes well with

Recipe from Good Food magazine, May 2010

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Overall rating

Rating: 4 out of 5.9 ratings
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