Minestrone soup with basil pesto recipe

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 250 calories / serving
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Make a cross in the bottom of each tomato and put in a heatproof bowl. Pour over enough just-boiled water to cover and leave for about a minute or until the skins shrink back under the hot water. Drain and leave until cool enough to handle. Slip the skins off and cut the tomatoes in half. Scoop out the seeds and discard. Cut the tomato flesh into roughly 1cm cubes.

Pour the oil into a large nonstick saucepan or sauté pan and add the onion and fry gently for 3 minutes until softened and lightly coloured, stirring often. Add the garlic, carrot and courgette to the pan with the onion and stir over a low heat for 2 minutes.

Add the chopped tomatoes, pour over the chicken stock, add the tomato purée and bring to the boil. Break the spaghetti into short lengths and stir into the pan. Cook for 8 minutes, stirring occasionally. Add the green beans and peas. Return to a simmer and cook for a further 5 minutes or until the pasta is just tender, stirring regularly.

Season the soup with salt and lots of freshly ground black pepper. Ladle into deep bowls. Top with fresh basil pesto and serve with hunks of wholegrain bread.

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  • Ingredients

  • 3 large ripe tomatoes
  • 1tbsp olive oil
  • 1 small onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely sliced
  • 1 medium carrot, peeled and cut into 1cm dice
  • 1 large courgette, cut into 1cm dice
  • 1.5lt chicken stock (made with 1 stock cube)
  • 1tbsp tomato puree
  • 50g dried spaghetti
  • 100g green beans, trimmed and cut into 2cm lengths
  • 100g frozen peas
  • 4tsp pesto
  • ½tsp flaked sea salt
  • freshly ground black pepper
  • 200g of multigrain bread
  • Energy 1040kj 250kcal 12%
  • Fat 10g 14%
  • Saturates 1g 5%
  • Sugars 11g 12%
  • Salt 2.6g 43%

of the reference intake
Carbohydrate 30.7g Protein 11g Fibre 8g


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