Minestrone soup with green pesto

Ingredients:

• 1 tsp olive oil
• 1 onion, peeled and chopped
• ½ red pepper, chopped
• 1 carrot, peeled and diced
• 1 vegetable stock cube, made up to 500ml
• 50g spaghetti, broken into pieces
• 400g Tesco Finest cherry tomatoes
• 1 tsp oregano
• 250g frozen soya beans, defrosted
• 2 tsp green pesto
• ground black pepper
• Parmigiano cheese, grated, to serve

Method:

Heat the oil in a pan over a medium heat and gently cook the onion, pepper and carrot for around 5 minutes until starting to brown.

Add the stock and bring to the boil. Then reduce the heat, add the spaghetti and cook for 6-7 minutes.

Add the tomatoes, oregano and soya beans and bring back to a gentle boil, stirring regularly.

Check the pasta is cooked, then spoon the soup into bowls. Add a dollop of pesto to each, then sprinkle with ground black pepper and grated Parmigiano cheese.

Article from: https://realfood.tesco.com/recipes/minestrone-soup-with-green-pesto.html