Veggie Packed Minestrone Soup
Try this great flexible recipe to use up the leftover veggies in your fridge.
Substitutes:
- No broccoli? Use green beans, courgette, kale or cavolo nero instead.
- No celery? Try with fennel instead.
- No thyme? Use oregano instead.
- No pasta? Swap for a quick cooking grain like barley.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4
Ingredients:
1 Onion (chopped )
2 Carrot (sliced )
2 Celery stick (chopped )
2 Garlic cloves (chopped )
1 tbsp Dried thyme
a pinch of Chilli flakes
100 g Small pasta
1 Can white beans
1 Can chopped tomatoes
600 ml Vegetable stock
1 Broccoli (cut into small pieces )
3 tbsp Olive oil
Salt & pepper
Parsley (for serving )
Recipe:
- Heat the oil in a large saucepan over medium heat. Add the onion, carrots, celery, thyme, chilli flakes and a pinch of both salt and pepper. Cook, stirring occasionally, for 8-9 minutes, until the vegetables begin to soften.
- Add the garlic, chopped tomatoes, white beans and stock. Cover and simmer for 15 minutes.
- Stir in the pasta and broccoli. Cook for 10 more minutes, or until the pasta is cooked through.
- Season to taste and serve with parsley and parmesan, if desired.
How to store
Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 3 months.
