Spring vegetable minestrone
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
Method
- 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.