200 g savory vegetable mixed green (we used asparagus, broad beans and spring onions)
700 ml vegetable stock hot
140 g noodles cooked chopped well (spaghetti works , into small pieces)
215 g butter beans rinsed drained canned
3 tbsp basil pesto green
Equipment
bowl
sauce pan
ladle
Directions
Place the green vegetables in a medium-size saucepan, then pour over the stock. Bring to the boil, then reduce the heat and simmer until the vegetables are cooked through, about 3 mins. Stir in the cooked pasta, beans and 1 tbsp of pesto. Warm through, then ladle into bowls and top each with another drizzle of pesto.
