Categories: Soup

Ingredients

• 0.5l hot vegetable stock
• 200.0g tin chopped tomatoes
• 50.0g thin spaghetti , broken into short lengths
• 200.0g frozen mixed vegetables
• 2.0 tbsp pesto
• drizzle of olive oil
• coarsely grated vegetarian parmesan-style cheese , to serve

Directions

1. Bring the stock to the boil with the tomatoes, then add the spaghetti and cook for 6 mins or until done. A few minutes before the pasta is ready, add the vegetables and bring back to the boil. Simmer for 2 mins until everything is cooked.

2. Serve in bowls drizzled with pesto and oil, sprinkled with parmesan.

Email to a friend | Print this recipe | Back