Easy Pesto Minestrone

Charmaine Lu -
  • 2 tbsp olive oil
  • 1 chopped onion
  • 2 chopped celery stalks
  • 1.5 litres veg stock
  • 2 lemons, zest and juice
  • 170g orzo
  • 250g spinach
  • 120g peas
  • 50g green pesto
  • 60g grated parmesan
  • Fry the onion and celery with a pinch of salt in the oil for 8 mins to soften. Add the stock and lemon zest and juice, season well and stir in the orzo. Cook for 5 mins, then add the spinach and peas, and cook for another 6-7 mins until wilted. Swirl through the pesto and season to taste. Serve in bowls with a generous portion of parmesan, and some warmed flatbreads for dipping.
25 mins
4 serving