Minestrone in minutes
Prep
15 mins
Cook
8 mins
Servings
4
Difficulty
Easy
When you're craving a warming, homemade soup but don't have much time, this is the recipe I turn to. Minestrone in minutes comes together in just eight minutes of cooking, making it perfect for busy weeknights when you still want something nourishing and delicious. Using frozen vegetables means there's no chopping involved, and they're actually packed with nutrients since they're frozen at peak ripeness. The pesto stirred through at the end adds wonderful flavor without any fussing, while the whole thing costs very little to make. It's honest, satisfying comfort food that proves you don't need hours in the kitchen to eat well.
Ella x
Ingredients
- 1 lhot vegetable stock
- 400 gtin chopped tomato
- 100 gthin spaghetti broken into short lengths
- 350 gfrozen mixed vegetable
- 4 tbsppesto
- 1drizzle of olive oil
- 1coarsely grated vegetarian parmesan-style cheese to serve
Detail level
Instructions
- 1
Bring the stock to the boil with the tomatoes, then add the spaghetti and cook for 6 mins or until done. A few minutes before the pasta is ready, add the vegetables and bring back to the boil. Simmer for 2 mins until everything is cooked.
- 2
Serve in bowls drizzled with pesto and oil, sprinkled with parmesan.
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