GREEN PESTO MINESTRONE

Green pesto minestrone image

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

Provided by Esther Clark

Time 35m

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 334 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 1.4 milligram of sodium