Healthy lunch recipe for 4 people, takes only 5 mins; recipe has vegetable, vegetable stock, pasta, butter bean and pesto.
Springtime minestrone
Course: Healthy lunch
Servings
4
servings
Prep time
5 mins
Ingredients
- Vegetable Stock: 700ml hot vegetable stock
- Pasta: 140g cooked pasta (spaghetti works well, chopped into small pieces)
- Pesto: 3 tbsp green pesto
- Vegetable: 200g mixed green vegetable (we used asparagus, broad beans and spring onions)
- Butter Bean: 215g can butter beans, rinsed and drained
Directions
- 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.
