Spring minestrone soup with pesto

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.

By Mary Berry
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