Prep 2mins
Cook 8mins
Serves 4
Whip up a hearty bowl of soup in next to no time, perfect for a quick lunch or warming supper.
Ingredients
- 1l hot vegetable stock
- 400g tin chopped tomato
- 100g thin spaghetti, broken into short lengths
- 350g frozen mixed vegetables
- 4 tbsp pesto
- drizzle of olive oil
- coarsely grated vegetarian parmesan-style cheese, to serve
Method
- Bring the stock to the boil with the tomatoes, then add the spaghetti and cook for 6 mins or until done.
- A few minutes before the pasta is ready, add the vegetables and bring back to the boil. Simmer for 2 mins until everything is cooked.
- Serve in bowls drizzled with pesto and oil, sprinkled with parmesan.
Nutrition
Kcal 162
Fat 2g
Saturates 0g
Carbs 30g
Sugars 8g
Fibre 6g
Protein 8g
Salt 0.54g
