Pesto And Spaghetti Soup With Vegetables - cooking recipe

Ingredients

2 1/2 cups vegetable stock
3.5 oz green beans, trimmed
2.5 oz spaghetti
1 None zucchini, trimmed, sliced
1 tbsp pesto sauce, plus extra to serve
2 None tomatoes, cut into wedges
None None crusty bread, to serve

Preparation

Bring stock to a boil. Add green beans, spaghetti, zucchini and pesto. Once spaghetti has softened, cover and simmer for 5 mins.
Add tomatoes and season. Simmer for 5 mins, until spaghetti is al dente. Ladle into warm bowls. Garnish with a little extra pesto. Serve with crusty bread.