Springtime Minestrone
This vibrant green vegetable soup is a celebration of freshness and flavor. The tender asparagus, broad beans, and spring onions simmered in a fragrant vegetable stock create a wholesome base. Stir in the butter beans, cooked pasta pieces, and a generous dollop of green pesto for a hearty and satisfying bowl. Each spoonful offers a burst of colors and tastes that will warm your heart and nourish your body. A delightful addition to your soup repertoire!
— Constant Cookbook
Ingredients
- 200g mixed green vegetables (we used asparagus, broad beans and spring onions)
- 700ml hot vegetable stock
- 140g cooked pasta (spaghetti works well, chopped into small pieces)
- 215g can butter beans , rinsed and drained
- 3 tbsp green pesto
Instructions
- Place the green vegetables in a medium-size saucepan, then pour over the stock. Bring to the boil, then reduce the heat and simmer until the vegetables are cooked through, about 3 mins. Stir in the cooked pasta, beans and 1 tbsp of pesto. Warm through, then ladle into bowls and top each with another drizzle of pesto.
Cook Time
5M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 125 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.7 milligram of sodium
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