Spring minestrone recipe

  • Serves 4
  • 5mins to prepare and 20mins to cook
  • 210 calories / serving
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spring minestrone HERO

Heat the olive oil in a large pan. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for a further 30 seconds, then add the tomatoes, the stock and some seasoning. Bring to the boil and leave to simmer for 10-15 minutes.

In a separate pan, cook the tortelloni following the packet instructions. Drain.

Add the asparagus and peas, or broad beans, to the soup and cook for 2 minutes, then stir in the greens, followed by the tortelloni. Simmer for 1-2 minutes more until everything is warmed through. To serve, divide the soup between four bowls and drizzle over some pesto. Top with a little grated cheese, if you like.

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  • Ingredients

  • 1tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 400g tin chopped tomatoes
  • 1 litre (1¾pt) hot vegetable stock
  • 200g Spinach and Ricotta Tortelloni
  • 125g pack asparagus tips
  • 75g frozen peas or broad beans
  • handful spring greens, finely sliced
  • vegetarian pesto
  • grated Parmesan or vegetarian hard cheese, to serve
  • Energy 880kj 210kcal 11%
  • Fat 8g 12%
  • Saturates 2g 10%
  • Sugars 8g 8%
  • Salt 2.9g 49%

of the reference intake
Carbohydrate 26g Protein 7.6g Fibre 5g

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