Green pesto minestrone

A bowl of food with broccoli Vegetarian Lunch Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:25 mins
  • Easy
  • Serves 4

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

Nutrient Unit
kcal 334
fat 17g
saturates 5g
carbs 24g
sugars 9g
fibre 8g
protein 19g
salt 1.4g
Spaghetti puttanesca with red beans & spinach


  • 2 tbsp olive oil
  • 1 large onion , finely chopped
  • 2 celery sticks , finely chopped
  • 1.4l vegetable stock
  • 2 small lemons , zested and juiced
  • 170g orzo
  • 120g frozen peas
  • 250g frozen spinach
  • 50g pesto
  • garlic flatbreads , to serve (optional)
  • 60g parmesan (or vegetarian alternative), grated


  • 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. 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. Swirl though the pesto and season.

  • STEP 2
Oregano halloumi with orzo salad

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.

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