Ingredients
Scale
- 4 ounces of dry spaghetti
- 6 cups hot vegetable stock
- 14 ½-ounce can chopped tomatoes in tomato juice
- ¾ pound of frozen mixed vegetables
- 4 TBS Basil pesto
- A drizzle of olive oil to serve
- Coarsely grated Parmesan cheese to serve
Instructions
- Wrap the spaghetti in a clean tea towel.
- Twisting it closed on both ends and grabbing it firmly on both ends, run the tea towel down over the edge of the counter-top to break the spaghetti into smaller pieces. Set aside.
- Measure the stock into a saucepan and add the tomatoes, undrained. Bring to the boil.
- Add the spaghetti and cook for about 6 minutes, just until the spaghetti is almost al dente.
- Add the vegetables and bring back to the boil.
- Reduce to a simmer and cook for a further 2 minutes or so until the vegetables are tender.
- Ladle the hot soup into heated bowls.
- Drizzle some pesto and olive oil over each and sprinkle with Parmesan to serve.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch
Nutrition
- Calories: 220