Whip up a hearty bowl of soup in next to no time, perfect for a quick lunch or warming supper…
| Servings | Prep Time | Cook Time |
| 4servings | 2minutes | 8minutes |
| Servings | Prep Time |
| 4servings | 2minutes |
| Cook Time |
| 8minutes |
Ingredients
- 1 l hot vegetable stock
- 400 g tin chopped tomato
- 100 g thin spaghetti broken into short lengths
- 350 g frozen mixed vegetable
- 4 tbsp pesto
- drizzle of olive oil
- coarsely grated vegetarian parmesan-style cheese to serve
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Ingredients
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Instructions
- Bring the stock to the boil with the tomatoes, then add the spaghetti and cook for 6 mins or until done. A few minutes before the pasta is ready, add the vegetables and bring back to the boil. Simmer for 2 mins until everything is cooked.
- Serve in bowls drizzled with pesto and oil, sprinkled with parmesan.
RECIPE NOTES & TIPS:
Recipe from Good Food magazine
Nutrition Facts
Minestrone in Minutes
Amount Per Serving
Calories 162
Calories from Fat 18
% Daily Value*
Total Fat 2g
3%
Saturated Fat 0g
0%
Total Carbohydrates 30g
10%
Dietary Fiber 6g
24%
Sugars 8g
Protein 8g
16%
* Percent Daily Values are based on a 2000 calorie diet.
