Spring vegetable minestrone
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.
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Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Soup - Supper
- Cuisines: - Italian
- Ingredients: - Beans - Greens & Salads
- Health and Diet: - Dairy Free - Gluten Free - Healthy - High Fibre - Low Cholestrol
- Skill Levels: - Easy
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