Spring Minestrone Soup with Pesto

A light, summery vegetarian soup featuring spring vegetables, potatoes, and tomatoes, topped with a flavorful dollop of green pesto.

Vegetarian Healthy Soup Spring Low Calorie

Estimated Nutrition

Calories

220

kcal / serving

1320 kcal total

Carbs

16g

per serving

96 g total

Fat

14g

per serving

84 g total

Protein

4.5g

per serving

27 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Green Basil Pesto

Dairy

Butter

Liquids

Vegetable Stock

Or beef stock

NutsSeeds

piece

Salt

For seasoning

piece

Black Pepper

Freshly ground, for seasoning

OilsFats

tbsp

Olive Oil

Vegetables

piece

Onion

Large, finely chopped

piece

Leek

Halved lengthways and thinly sliced

250

Potato

Peeled and finely chopped

stick

Celery

Finely chopped

150

Savoy Cabbage

400

Chopped Tomato

Canned, Italian

Method

Cook the onions, leek, and potatoes for five minutes until soft.

Add the celery and cook for several more minutes.

Remove the central stalk from the cabbage and shred the leaves.

Add 2 litres of stock, tomatoes, and cabbage to the pan.

Heat the olive oil and butter in a large pan.

Bring to a boil and simmer gently for 30 minutes.

Stir in the pesto during the final 5 minutes of cooking.

Check seasoning and serve.