Page 22 - PowerPoint Presentation
P. 22
Springtime minestrone
Ingredients Method
200g mixed green vegetables (like
asparagus, broad beans and Place the green vegetables in a medium-
spring onions) size saucepan, then pour over the stock.
700ml hot vegetable stock Bring to the boil, then reduce the heat
140g cooked pasta (spaghetti and simmer until the vegetables are
works well, chopped into small cooked through, about 3 minutes. Stir in
pieces) the cooked pasta, beans and 1
215g can butter beans, rinsed and tablespoon of pesto. Warm through,
then ladle into bowls and top each with
drained another drizzle of pesto.
3 tablespoons green pesto
(optional)
