Whip up a hearty bowl of soup in next to no time, perfect for a quick lunch or warming supper
Prep:2 mins
Serves 4
1l hot vegetable stock400g tin chopped tomato100g thin spaghetti, broken into short lengths350g frozen mixed vegetable4 tbsp pestodrizzle of olive oilcoarsely grated vegetarian parmesan-style cheese, to serve
STEP 1Bring the stock to the boil with the tomatoes, then add the spaghetti and cook for 6 mins or until done. A few minutes before the pasta is ready, add the vegetables and bring back to the boil. Simmer for 2 mins until everything is cooked.STEP 2Serve in bowls drizzled with pesto and oil, sprinkled with parmesan.
