The group took this recipe from a great book from the BBC GoodFood collection – Budget Food.
It is a great collection of simple cook books which gather up recipes for different occasions from one pot dishes to healthy meals.
For the Spring Minestrone Soup you will need:
200g Green vegetables – We used Asparagus, Spring onions and mange tout.
700ml Vegetable Stock
140g Cooked Pasta- We used chopped up spaghetti.
200g Butter Beans
3 Tbsp Green Pesto
Salt and Pepper
Firstly roughly chop all the green vegetables and cook the Spaghetti.
Heat some olive oil in a pan and cook the green vegetables for a couple of minutes.
Add the vegetables stock and tinned butter beans and allow to cook through for a few minutes.
Stir in the cooked pasta and green pesto and season with salt and pepper.
The group did enjoy the freshness of this soup however did comment that next time they would add some chilli to add an extra kick of flavour.