Ingredients

• 750 g minestrone of frozen vegetables
• 100 g couscous precooked
• pesto ready
• a shallot
• vegetable granulated broth
• extra virgin olive oil

For the recipe of vegetable and couscous minestrone, finely chop the shallot and let it dry in the pressure cooker with 2 tablespoons of oil. Add the frozen vegetables. Sprinkle with 750 g of boiling broth prepared with the granular.
Close the pot, whistle to lower the heat and cook for 15 minutes. Open and add the couscous to the soup. Let it stand for 10 minutes, stirring a couple of times. Transfer the minestrone in soup plates or in individual bowls. Complete each portion with a spoonful of ready pesto and a drizzle of extra virgin olive oil, then bring to the table.

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