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

Nutrition per serving

kcal 334
fat 17g
saturates 5g
carbs 24g
sugars 9g
fibre 8g
protein 19g
salt 1.4g

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.