Green Minestrone with Vegan Pesto

Green Minestrone with Vegan Pesto

Cook Time 25 minutes
Course Dinner, Soup
Servings 2


  • 3 cloves of garlic
  • 2 celery sticks
  • 1 medium leek
  • 1 tin of cannellini beans
  • 750 ml veg stock/broth
  • 25 g spaghetti
  • 200 g asparagus
  • 100 g frozen peas

To serve

Zest of 1 lemon

  • Chopped parsley
  • 2 tbsp vegan pesto


  • Finely chop the garlic and finely dice the celery. Add to a pot with 2 tsp olive oil. Fry over a medium heat for a few of minutes until soft. Finely slice the leek and add. Soften for a few minutes, adding a splash of water if needed. Drain the cannellini beans and add, mix well.
  • Pour in the veg stock. Roughly break up the spaghetti and add. Simmer for around 15 minutes until the pasta is soft. Chop the asparagus into chunks and add to the pot along with the frozen peas. Simmer for 5 minutes.
  • Serve up: drizzle over the pesto and sprinkle the parsley and lemon zest on top. Enjoy!
Keyword pesto, soup, spring

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