Super Green Pesto Minestrone Soup

As the recipe name suggests... this is one SUPER pasta soup.  Full of fibre, green veggies, and our Vegan Basil Pesto - it's the perfect winter warmer and a great recipe to try out for those partaking in Veganuary, or who already follow a vegan diet. 

20

Minutes

4

Servings

INGREDIENTS 

  • 1 tbsp olive oil
  • 4 spring onions
  • 3 garlic cloves
  • 1 courgette
  • 160g frozen peas
  • 1 tin Cannellini beans
  • 120g pasta of choice
  • 1/2 jar Sacla' Vegan Basil Pesto
  • 400ml coconut milk
  • 750ml vegetable stock
  • Fresh basil leaves
  • 2 tbsps lemon juice

INSTRUCTIONS

  1. Chop spring onions, courgette and crush some garlic - then fry off in olive oil until lightly browned and soft.
  2. Next, add in peas, Cannellini beans, pasta and 1/2 a jar of Sacla' Vegan Basil Pesto. Cook everything together in coconut milk and vegetable stock. Simmer for 6-7 minutes or until the pasta is soft.
  3. Stir in the lemon juice and a handful of fresh basil leaves.
  4. Serve in a bowl with your favourite bread and toppings.