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Home » Main Dishes, Recipes, Vegan

Springtime Minestrone

Submitted by on May 6, 2011 – 9:12 amNo Comment

This recipe is from the new Suma cook book (BK082) and is free with any order.

Ingredients:

Serves 4
(Vegan if using vegan pesto)
225g (8oz) mixed green vegetables (we used asparagus, broad beans and spring onions).
700ml hot Suma vegetable bouillon (LJ214)
140g (5oz) cooked Suma spaghetti (WT120) chopped into small lengths
1 can Suma Butter beans (VF645)
3 tblsp Suma Pesto alla Siciliana (KJ160) or your own handmade pesto!

Method:

1 Cut the green vegetables into equal sized pieces and place into a medium sized pan.

2 Pour over stock, bring to the boil, then reduce to a simmer until vegetables are cooked, will only take 3-5 mins.

3 Stir in the cooked pasta, butter beans and 1 tblsp of the pesto. Warm through, then ladle into bowls and top each with another drizzle of pesto.

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