An easy pesto minestrone soup recipe that's plant-based, delicious, and incredibly quick.
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Serves
4
Miso Paste
Vegan Green Pesto
Parsley
Nutritional Yeast
Drained Cooked Cannellini Beans
Tenderstem Broccoli
Frozen Pea
Chilli Flakes
Toasted Flaked Almonds
Christina Soteriou
Christina (@christinasots) is a plant-based chef and recipe developer with a love for the Mediterranean flavours of her home, Cyprus. With an equal balance of healthy, flavourful and easy to make, there are no compromises here!
Feel free to use parsley, basil, chives or a mix of herbs. Whatever greens you like the most!
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Serves
4
Miso Paste
Vegan Green Pesto
Parsley
Nutritional Yeast
Drained Cooked Cannellini Beans
Tenderstem Broccoli
Frozen Pea
Chilli Flakes
Toasted Flaked Almonds
Unlock Mob Premium
- Unlimited access to 3000+ recipes
- Plan your meals with ease
- Organise and save your favourite recipes
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
This recipe was written to make 4 servings.
Step 2.
Chop the Tenderstem broccoli into small pieces. Finely chop all of the herbs. Drain the beans.
Step 3.
Add a ¼ of the pesto, nutritional yeast, chili flakes and miso with a little salt and pepper into each pot and stir well to combine.
Step 4.
Layer up the veggies and beans and top with the almonds.
Step 5.
When ready to serve, pour over about 300ml of boiling water and set aside for 5-8 mins to soften.
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