Veggie-packed Minestrone Soup
Try this great flexible soup 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 carrots (sliced )
2 celery sticks (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.
