Healthy soup recipe for 4 people, takes only 25 mins; recipe has olive oil, onion, celery stick, vegetable stock, lemon, orzo, frozen peas, spinach, pesto, flatbreads and parmesan.
Green pesto minestrone
Course: Healthy soup
Servings
4
servings
Prep time
10 mins
Ingredients
- Parmesan: 60g parmesan (or vegetarian alternative), grated
- Olive Oil: 2 tbsp olive oil
- Onion: 1 large onion, finely chopped
- Vegetable Stock: 1.4l vegetable stock
- Orzo: 170g orzo
- Lemon: 2 small lemons, zested and juiced
- Pesto: 50g pesto
- Celery Stick: 2 celery sticks, finely chopped
- Spinach: 250g frozen spinach
- Frozen Peas: 120g frozen peas
- Flatbreads: garlic flatbreads, to serve (optional)
Directions
- 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.
