Name: Spring vegetable minestrone
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 sticks of celery, chopped; 1 large onion, chopped; 1 Tbsp olive oil; 2 cloves of garlic, pressed; 1 small red chilli, deseeded, chopped; 1½ litres of vegetable stock; 150g spaghetti, broken in half (or any other pasta); 200g new potatoes, halved; 50g asparagus tips; 150g frozen mixed beans (green beans, broad beans, soy beans etc); 1 small handful of fresh mint; 1 small handful of parsley; To serve: grated Parmesan, green pesto (optional)

Spring vegetable minestrone

11 Apr 2015

by Dinna

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

This spring vegetable minestrone is cooked with pasta, so it can be a main meal for lunch or supper. It's full of vitamins to boost your immune system! I use brown rice or buckwheat based pasta, which are even more healthy!

Ingredients

2 sticks of celery, chopped
1 large onion, chopped
1 Tbsp olive oil
2 cloves of garlic, pressed
1 small red chilli, deseeded, chopped
1½ litres of vegetable stock
150g spaghetti, broken in half (or any other pasta)
200g new potatoes, halved
50g asparagus tips
150g frozen mixed beans (green beans, broad beans, soy beans etc)
1 small handful of fresh mint
1 small handful of parsley
To serve: grated Parmesan, green pesto (optional)

Instructions

Put the celery and onion into a food processor and whiz until finely chopped.
Heat the oil in a saucepan, soften this rough paste for 5 minutes. Add the garlic and chilli, stir for 2 minutes.
Pour in the stock and bring to the boil. Add the potatoes and pasta. Cook for 10 minutes until soft. Add the asparagus and mixed vegetable mixture. Cook for 2-3 minutes.
Meanwhile chop the herbs.
Taste the soup and season to taste with salt & pepper. Add the herbs.
Serve hot - perhaps with grated Parmesan cheese and a teaspoons of pesto per bowl.