Spring minestrone soup with pesto recipe

This light and summery minestrone 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.