Name: Veggie Pesto Pasta Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 2 tbsp Olive Oil; 1 Onion chopped; 3 cloves Garlic crushed; 4 Carrots peeled and chopped; 3 sprigs Fresh Thyme; 1 ½ l Vegetable Stock; 100 ml Pesto; 1 Parmesan Rind; 1 Lemon; 100 g Kale chopped; 250 g Short Pasta; 1 400g tin Butter Beans drained and rinsed; Parmesan for topping

Vegetarian pasta soup is so super comforting. It’s got loads of Italian flavour and fills you up thanks to plenty of vegetables and beans! Inspired by thecookreport.co.uk

2 tbsp Olive Oil

1 Onion chopped

3 cloves Garlic crushed

4 Carrots peeled and chopped

3 sprigs Fresh Thyme

1 ½ l Vegetable Stock

100 ml Pesto

1 Parmesan Rind

1 Lemon

100 g Kale chopped

250 g Short Pasta

1 400g tin Butter Beans drained and rinsed

Parmesan for topping

Heat the oil in a large pot and add the onion and fry for a couple of minutes before adding the garlic and carrots and cooking for a few minutes more.

Add the thyme sprigs and plenty of salt and pepper to the pot along with the stock, pesto, parmesan rind and juice of the lemon, simmer for 20 minutes.

While the soup is simmering cook the pasta in a separate pot according to packet instructions.

Add the kale to the soup and stir to wilt. Remove the parmesan rind then add the pasta and beans. Serve topped with a grating of parmesan.