Pasta and pesto soup

[Guest guest]

I adapted this from a recipe in Robin Robertson's excellent Quick Fix

Vegetarian.

 

 

Bean and Pasta Soup with Pesto

 

I Tbsp olive oil

2 cloves of garlic, crushed

1 shallot or 1 small onion or 3 scallions/spring onions, finely chopped

4 cups vegetable stock

16 oz frozen mixed veg

1 can cannellini beans

1 can chopped tomatoes

2 Tbsp fresh pesto

1/2 cup fine pasta - alphabet pasta/spaghetti/fine noodles

salt and pepper to taste

 

Heat the oil and gently saute garlic and shallot/onions. Stir in the

vegetable stock and bring to the boil. Stir in the beans, mixed vegetables

and tomatoes. Cook for 5 minutes and add pasta. Cook for 10 minutes then add

pesto and salt and/or pepper to taste. This makes a quick and easy meal

served with some crusty bread or garlic bread and a side salad.