Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Minestrone soup with green pesto recipe

Minestrone soup with green pesto recipe

34 ratings

A traditional Italian soup made with a tomato base, veg and pasta. This tasty treat is great all year-round, have it ready in just 20 minutes and enjoy a healthy, veg-packed dinner finished with a dusting of Parmesan. See method

  • Serves 2
  • 5 mins to prepare and 15 mins to cook
  • 185 calories / serving
  • Healthy

Ingredients

  • 1 tsp olive oil
  • 1 onion, peeled and chopped
  • ½ red pepper, chopped
  • 1 carrot, peeled and diced
  • 1 vegetable stock cube, made up to 500ml
  • 50g spaghetti, broken into pieces
  • 400g Tesco Finest cherry tomatoes
  • 1 tsp oregano
  • 250g frozen soya beans, defrosted
  • 2 tsp green pesto
  • ground black pepper
  • Parmigiano cheese, grated, to serve
If you haven't got spaghetti, try using linguine instead

Each serving contains

  • 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

Method

  1. 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.
  2. Add the stock and bring to the boil. Then reduce the heat, add the spaghetti and cook for 6-7 minutes
  3. Add the tomatoes, oregano and soya beans and bring back to a gentle boil, stirring regularly.
  4. 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.

See more Soup recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.