An easy, colourful and tasty soup that uses frozen vegetables and tinned beans to make a delicious mid-week dinner or weekend lunch.
Makes approximately 4 servings
Preparation time is approximately 5 minutes
Cooking time is approximately 10 minutes
Ingredients
1 litre of hot vegetable stock (gluten free if required)
400g tin of chopped tomato
Handful of spaghetti pasta, broken into short strips (wholemeal to make it healthier or gluten free if required)
400g of mixed frozen vegetables
200g tin of butter beans
4 teaspoons of red or green pesto (see our CG nut-free pesto recipe!)
Olive oil
Handful of grated cheddar cheese
How to make your minestrone soup
Bring the stock to the boil in a saucepan. Add the tomatoes and spaghetti and cook for 5 mins until soft.
Add the frozen vegetables and tin of butter beans, bring to boil and simmer for further 3 mins.
Serve in bowls, drizzle with pesto and olive oil, top with grated cheese.
HINTS & TIPS
Make extra so you have a tasty lunch for the following day!
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