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Green pesto minestrone

A generous grating of parmesan balances the citrus in this fresh, healthy pesto soup. A simple veggie supper you can serve with fluffy garlic flatbreads

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 334
  • Carbohydrates 24
  • Saturated Fat 5
  • Sugar 9
  • Protein 19
  • Fat 17
  • Fibre 8
  • Salt 1.4

Nutrition per serving

  • Calories 334
  • Carbohydrates 24
  • Saturated Fat 5
  • Sugar 9
  • Protein 19
  • Fat 17
  • Fibre 8
  • Salt 1.4

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

  1. 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.

  2. 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.

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