Spring minestrone soup with pesto

Spring minestrone soup with pesto

Preparation time

less than 30 mins

cooking time

30 mins to 1 hour


Serves 6

This light and summery soup makes the most of springtime vegetables, don’t forget a dollop of pesto on top.
Try freezing this soup in portion-sized containers – it will keep for 2 months.

Each serving provides 220kcal, 4.5g protein, 16g carbohydrate (of which 8g sugars), 14g fat (of which 4g saturates), 4g fibre and 2.2g salt.

image of mary berry
Mary Berry recipes
From Saturday Kitchen



  • 3 tbsp olive oil
  • 40g/1½oz butter
  • 2 large onions, finely chopped
  • 1 leek, halved lengthways and thinly sliced
  • 250g/9oz potatoes, peeled and finely chopped
  • 3 sticks celery, finely chopped
  • 150g/5oz savoy cabbage
  • 2 litres/3½ pints beef or vegetable stock
  • 400g/14oz can Italian chopped tomatoes
  • salt and freshly ground black pepper
  • 2 tbsp green basil pesto