Minestrone, the beloved Italian classic, is known for its comforting blend of pasta, beans, tomatoes, and vegetables infused with aromatic herbs. But let’s be honest, making it from scratch can be time-consuming. Thankfully, this recipe offers a convenient solution, allowing you to whip up a delicious bowl of minestrone in just 10 minutes, preparation and cooking time included!
The BBC Good Food Team shared this speedy recipe, emphasizing its perfect fit for a quick lunch or a comforting supper. This healthy and vegetarian-friendly dish is also surprisingly low in calories, clocking in at 162kcal per portion, and even lower in salt than most minestrone variations, containing only 0.54g per serving.
The key to this speedy minestrone is a clever combination of ingredients. Frozen vegetables and pesto are the stars of the show, minimizing the need for chopping and a long list of herbs and spices. The recipe requires just seven ingredients:
Ingredients:
* 1l hot vegetable stock
* 400g tin chopped tomato
* 100g thin spaghetti, broken into short lengths
* 350g frozen mixed vegetables
* Four tbsp pesto
* Drizzle of olive oil
* Coarsely grated vegetarian parmesan-style cheese, to serve
Method:
1. Combine the chopped tomatoes and vegetable stock in a medium-sized saucepan. Bring to a boil.
2. Add the broken spaghetti pieces and cook for six minutes, or until al dente.
3. A few minutes before the pasta is ready, add the frozen vegetables and bring the mixture back to a boil.
4. Simmer for two more minutes until everything is cooked through.
5. Serve piping hot in bowls, drizzled with pesto and olive oil, and topped with a sprinkle of parmesan cheese.
Fans of the recipe rave about its “surprisingly tasty” results and appreciate the “no chopping involved” aspect. Some suggest adding a tin of black beans or chickpeas for extra protein or substituting pesto with a teaspoon of Italian herbs if you don’t have pesto on hand.
Serve this quick and satisfying minestrone with crusty bread for a delightful lunch or dinner. Enjoy!
