Quick minestrone
Chef DefneKitchen Studio chef · October 12, 2026A fast version of the Italian soup, built on vegetable stock, tinned tomatoes, short pieces of spaghetti and mixed vegetables. Pesto and parmesan go on top at the end.
2 minPrep
8 minCook
4Servings
162 kcalCalories
Calories are an AI estimate, for information only.
Ingredients · 7
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- Vegetable stockHot1 L
- Tomatoes (canned)Chopped400 g
- Thin spaghettiBroken into short lengths100 g
- Frozen mixed vegetables350 g
- Pesto4 tbsp
- Olive oilTo drizzle
- Vegetarian parmesan-style cheeseCoarsely grated, to serve
Method · 3 steps
- 1
Put the stock and tomatoes in a pan and bring to the boil. Drop in the spaghetti pieces and let them cook for 6 mins, until the pasta is done.
- 2
With a few minutes of pasta cooking time left, stir in the vegetables and bring the pan back up to the boil. Let it simmer for 2 mins, or until all is cooked through.
- 3
Ladle into bowls and top with pesto, a drizzle of olive oil and parmesan-style cheese.
