Shrimp and Vegetable Soup

Serves 4

• 5 cups vegetable stock

• 2 cups can cannellini beans, drained

• 10 oz. fresh shrimp

• 5 1/3 cups vegetable mix of choice

• ½ cup quinoa

• ¼ cup basil pesto

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

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.