Springtime minestrone

10-30 minutes 200 kcal or less 4 servings beans beginners butter bean butter beans green vegetables leftovers light pasta pesto quick spring veg under 10 minutes

N/A

Source

Ingredients

200g mixed green vegetable (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

Method

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.