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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!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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
  • 150 g spaghetti broken in half (or any other pasta)
  • 200 g new potatoes halved
  • 50 g asparagus tips
  • 150 g 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)

Method
 

  1. Put the celery and onion into a food processor and whiz until finely chopped.
  2. Heat the oil in a saucepan, soften this rough paste for 5 minutes. Add the garlic and chilli, stir for 2 minutes.
  3. 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.
  4. Meanwhile chop the herbs.
  5. Taste the soup and season to taste with salt & pepper. Add the herbs.
  6. Serve hot - perhaps with grated Parmesan cheese and a teaspoons of pesto per bowl.