Name: Brussel sprout minestrone
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 Tbsp olive oil; 1 medium onion; 2 stalks celery; 1 large carrot; 2 cloves garlic; 1 tsp dried oregano or marjoram; 1 tin chopped tomatoes; 750 ml vegetable stock; 1 cup small dried pasta; 150g brussels sprouts; 150g green beans; 2 Tbsp chopped parsley; Salt & pepper

Brussel sprout minestrone

14 Jun 2024

by Wholeness

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

Minestrone is normally made with small or medium sized shell pasta, and seasonal vegetables. This Brussel sprout minestrone soup has green beans too, bit you can use broad beans or soya beans, if preferred. If you don’t have any green beans, use tinned white beans, such as cannelloni or butter beans. This soup is vegan and you can make it with gluten-free pasta too.

Ingredients

1 Tbsp olive oil
1 medium onion
2 stalks celery
1 large carrot
2 cloves garlic
1 tsp dried oregano or marjoram
1 tin chopped tomatoes
750 ml vegetable stock
1 cup small dried pasta
150g brussels sprouts
150g green beans
2 Tbsp chopped parsley
Salt & pepper

Instructions

Finely chop the onion and garlic.
Dice the carrot and celery.
In a large, heavy-based pot heat the oil, then gently sauté the onion, celery and carrots for 5 minutes until soft, then add the garlic and herbs of your choice.
Stir for a minute, then add the vegetable stock and tinned tomatoes.
Add the sprouts, then bring to a boil.
Add the pasta and green beans.
Cook, uncovered, for 10-12 minutes, stirring for a the first few minutes to prevent the pasta sinking and sticking to the base of the pan.
When the veggies are tender and the pasta is cooked, stir in the parsley.
Taste the soup and season to your liking.
Serve warm.