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Brussel sprout minestrone

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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

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
  • 150 g brussels sprouts
  • 150 g green beans
  • 2 Tbsp chopped parsley
  • Salt & pepper

Method
 

  1. Finely chop the onion and garlic.
  2. Dice the carrot and celery.
  3. 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.
  4. Stir for a minute, then add the vegetable stock and tinned tomatoes.
  5. Add the sprouts, then bring to a boil.
  6. Add the pasta and green beans.
  7. 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.
  8. When the veggies are tender and the pasta is cooked, stir in the parsley.
  9. Taste the soup and season to your liking.
  10. Serve warm.