Meals and Courses

Ingredients
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tomatoes, skinned, chopped
  • 1.2 litres (2 pints) vegetable stock (see page 13)
  • 3 teaspoons pesto, plus extra to serve
  • grated rind and juice of 1 lemon
  • 100 g (3½ oz) broccoli, cut into small florets, stems sliced
  • 150 g (5 oz) courgettes, diced
  • 100 g (3½ oz) frozen green soya beans
  • 65 g (2½ oz) small pasta shapes
  • 50 g (2 oz) spinach, shredded
  • salt and pepper
  • fresh basil leaves, to garnish (optional)
Directions

Heat the oil in a saucepan, add the onion and fry gently for 5 minutes, stirring occasionally until softened. Add the garlic, tomatoes, stock, pesto, lemon rind and a little salt and pepper and simmer gently for 10 minutes.

Add the broccoli, courgettes, soya beans and pasta shapes, then simmer for 6 minutes. Add the spinach and lemon juice and cook for 2 minutes until the spinach has just wilted and the pasta is cooked.

Ladle into bowls, top with extra spoonfuls of pesto and garnish with a sprinkling of basil leaves. Serve with warm olive or sun-dried tomato focaccia or ciabatta bread or Parmesan thins.

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