Summer minestrone recipe

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  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 160 calories / serving
  • Freezable
  • Healthy
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Summer minestrone HERO

Fry the onion in the olive oil until soft but not browned. Add the tinned tomatoes and stock and bring to a simmer. Add the vegetable medley and cook for 4 minutes, then add the peas and sliced beans and cook for 2 minutes. Finally add the spring greens and cook until all the veg is tender. Season the minestrone and add a little boiling water to thin it out if you need to.

Serve the soup topped with a spoonful of pesto and a few shavings of Parmesan, with crusty bread on the side.

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As seen in Real Food magazine

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  • Ingredients

  • 1 onion, chopped
  • 1tbsp olive oil
  • 1 x 400g tin chopped tomatoes
  • 2L (3½pt) vegetable or chicken stock
  • 1 x 120g pack vegetable medley (chopped up a bit smaller, if preferred)
  • 1 x 240g pack peas and sliced runner beans
  • 1 x 200g pack sliced spring greens
  • pesto, to top
  • Parmesan, to top
  • crusty bread, to serve
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  • Calories
    160
    8%
  • Sugar
    8g
    9%
  • Fat
    8g
    11%
  • Saturates
    0.7g
    4%
  • Salt
    1.6g
    27%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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