Spring minestrone

WEEKDAY meals often are not the most exciting but smart cooks don't waste left-overs – they use them to make another great meal.

If you make more spaghetti or macaroni than you need, you have the basics for a delicious soup the next day.

INGREDIENTS:

200g mixed green vegetables, such as green beans, spring onions, baby marrow, asparagus or baby spinach

700ml hot vegetable stock

140g cooked pasta (chop spaghetti into small pieces)

1 tin butter beans, rinsed

3 tablespoons of basil pesto

METHOD:

Place the vegetables into a medium saucepan and pour over the hot stock.

Bring to the boil, then reduce heat and simmer until the greens are cooked through – it will only take three to five minutes. Stir in cooked pasta, beans and 1 tablespoon of the pesto.

Warm through, then ladle into individual soup bowls and top each with another drizzle of pesto.