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Minestrone soup with green pesto recipe

Minestrone soup with green pesto recipe

34 ratings

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


  • 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

  • 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


  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.

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