Minestrone with pesto soup

This winter soup is the ultimate meal. Packed with nutrients, it has no more than 1500kj per serving.

Serves 4
Prep time: 10 minutes
Cooking time: 10 minutes

Nutitional information per serving (2 C)
Energy 869kJ
Carbohydrate 35g
Protein 9g
Fat 4g

Ingredients:
1/2 C (125 ml) onion, chopped
3 C (750 ml) savoy cabbage, chopped
2 C (500 ml) butternut, chopped into
2,5 cm cubes
2 small potatoes, unpeeled chop into
2,5cm cubes
2 T (30 ml) tomato paste
1 t (5 ml) dried thyme
1 600 ml vegetable or chicken stock
2 C tri-colour pasta spirals
salt and milled pepper
40 ml basil pesto

Instructions:
In a large stockpot, combine vegetables, tomato paste and thyme. Pour in the stock and set the pot over high heat. Bring mixture to the boil. Reduce heat to medium-high. Add pasta, partially cover and cook until tender (about 7-10 minutes). Season to taste with salt and pepper. Ladle soup into bowls and top with pesto.

Tip:If you can’t find savoy cabbage, use the Chinese variety instead – both are milder than ordinary cabbage.