Ingredients

• vegetable stock - 5 cups (1 ½ liters)
• cannellini beans - 2 cups (400g) can (drained)
• shrimps - 10 oz. (300g)
• vegetable mix of choice - 5 ⅓ cups (800g)
• quinoa - ½ cup (85g)
• basil pesto - ¼ cup (60g)

Preparation Instructions

1. Put the stock, beans, shrimps, vegetable mix and quinoa in a pot and bring to high heat while stirring.

2. Leave to cook for 15 minutes on medium heat with the lid on the pan. Stir frequently. Stir in the pesto, spread over 4 bowls and serve.