Minestrone Soup

Preparation Time
15 mins
Cooking Time
15 mins
Calories Per Serving
Lunch, Soup


700g tomato and herb pasta sauce
400ml vegetable stock, made with 1 vegetable stock cube
1 carrot, peeled and chopped into small pieces
50g farfalle
100g savoy cabbage, shredded thinly
205g tin cannellini beans, drained and rinsed
2 tbsp pesto


  1. In a large pan, mix the tomato sauce with the vegetable stock. Stir in the carrot and bring to the boil, then simmer gently for 5 minutes.
  2. Add the pasta to the soup and cook for 8 minutes. Five minutes before the end of cooking, add the cabbage and cannellini beans. Stir the pesto into the soup to serve.

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