Soup is always my go to dinner on a Thursday when life is that bit more chaotic! This one takes no time at all to make, with prep and cooking time being only 15 mins.
I use whatever green veg I have in but it really is good with beautiful in-season asparagus. I like to serve the soup with a little grated Parmesan and lot of freshly ground pepper. Yum. Enjoy, mrs H x
Serves 4/6- big bowls, smartpoints 2
1 medium courgette, chopped
Bunch of asaparagus, chopped into 5cm pieces
Bunch of spring onions, chopped
Cup of frozen broad beans (defrosted and slipped out of their pods if you have the time )
Cup of frozen peas
Handful of cauliflower florets
1L of chicken or veg stock
75g broken spaghetti
Salt & freshly ground pepper
Parmesan to serve
Cook the spaghetti for 7 mins and drain.
Put all the chopped veg and butter beans in a large saucepan. Add the chicken stock and simmer for 4 mins. Add the pesto and cooked spaghetti and heat through for another minute or two. Season to taste and ladle into warmed bowls. Serve with parmesan cheese and some lovely fresh bread to soak up the juices.