Minestrone primavera

Spring vegetables - asparagus, peas and broad beans – are made into a fresh-tasting soup, served with a dollop of fresh pesto on top.

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For the minestrone primavera

For the pesto

  • 50g/1¾oz fresh basil leaves
  • 1 garlic clove, finely chopped, crushed with a little salt
  • 50ml/2fl oz olive oil
  • 2 tbsp pine nuts
  • 4 tbsp grated parmesan cheese (or vegetarian alternative)