Springtime minestrone

• mixed green vegetable200g g

  (we used asparagus, broad beans and spring onions)

• hot vegetable stock↗700ml ml
• cooked pasta↗140g g

  (spaghetti works well, chopped into small pieces)

• can butter beans↗215g g

  rinsed and drained

• green pesto↗3 tbsp tbsp

Step-by-step instructions

1. 1

   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.