Minestrone soup with green pesto recipe

30 ratings Rate
  • Serves 2
  • 5 mins to prepare and 15 mins to cook
  • 185 calories / serving
  • Healthy
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Minestrone SoupHERO

Heat the oil in a pan over a medium heat and gently cook the onion, pepper and carrot for around 5 minutes until starting to brown.

Add the stock and bring to the boil. Then reduce the heat, add the spaghetti and cook for 6-7 minutes

Add the tomatoes, oregano and soya beans and bring back to a gentle boil, stirring regularly.

Check the pasta is cooked, then spoon the soup into bowls. Add a dollop of pesto to each, then sprinkle with ground black pepper and grated Parmigiano cheese.

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  • Ingredients

  • 1tsp olive oil
  • 1 onion, peeled and chopped
  • ½ red pepper, chopped
  • 1 carrot, peeled and diced
  • 500ml (18fl oz) vegetable stock
  • 50g (2oz) spaghetti, broken into pieces
  • 400g finest cherry tomatoes
  • 1tsp oregano
  • 250g (9oz) frozen soya beans, defrosted
  • 2tsp green pesto
  • ground black pepper
  • Parmigiano cheese, grated, to serve
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  • Energy 770kj 185kcal 9%
  • Fat 8g 11%
  • Saturates 1g 5%
  • Sugars 8g 9%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 17.8g Protein 12.3g Fibre 7.5g


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