Green Pesto Minestrone

by BBC Good Food

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

Method

Based on 4 servings, adjust as needed.

Step 1

Heat the oil in a large saucepan, add the onion, celery and a pinch of salt, and fry for 8 mins until soft.

Step 2

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.

Step 3

Swirl though the pesto and season.

Step 4

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.

  • Ingredients
  • Based on 4 servings
  • 1 Garlic Flatbread 1x Sainsbury's Garlic Flatbread 210g
  • 2 Celery Sticks, finely chopped 1x Sainsbury's Celery
  • 170g Orzo 1x Sainsbury's Orzo Pasta, Taste the Difference 500g
  • 2 Small Lemons, zested and juiced 2x Sainsbury's Lemons
  • 50g Pesto 1x Sacla' Vegan Basil Pesto 190g
  • 60g Vegetarian Parmesan 1x Stamford Street Co. Italian Hard Cheese 200g
  • 120 g Frozen Peas 1x Sainsbury's Garden Peas 910g
  • 2 tbsp Olive Oil 1x Sainsbury's Olive Oil 1L
  • 1.4 litres Vegetable Stock 1x Sainsbury's Stock Cubes, Vegetable 10x10g
  • 250g Frozen Spinach 1x Sainsbury's Baby Whole Leaf Spinach 900g
  • 1 Large Onion, finely chopped 1x Sainsbury's Onions Loose
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
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