Green pesto minestrone

2 of 5-a-day calcium easy healthy low calorie pesto soup vegetarian winter

N/A

Source

Ingredients

2 tbsp olive oil

1 large onion , finely chopped

2 celery sticks , finely chopped

1.4l vegetable stock

2 small lemons , zested and juiced

170g orzo

120g frozen peas

250g frozen spinach

50g pesto

garlic flatbreads , to serve (optional)

60g parmesan (or vegetarian alternative), grated

Method

Heat the oil in a large saucepan, add the onion, celery and a pinch of salt, and fry for 8 mins until soft. Add the stock with the zest and juice of the lemons, and season. Stir in the orzo and cook for 5 mins, then add the peas and spinach, and cook for a further 5 mins. Swirl though the pesto and season.

Heat the flatbreads, if using, following pack instructions. Ladle the soup generously into bowls and top with a handful of parmesan. Serve with the flatbread to dip.