• Winter green vegetable minestrone with broken spaghetti

    Serves: 4
    Cooking Time: 30 mins

    Ingredients

    • 45ml (3 tbsp) olive oil
    • 1 brown onion, very finely chopped
    • 3 celery sticks, very finely chopped
    • 2 garlic cloves, finely chopped
    • 1,5L vegetable stock, hot
    • 150g mixed peas, sugar snaps and green beans
    • 2 potatoes, peeled and cubed
    • salt and freshly ground black pepper, to taste
    • 150g spaghetti, broken up
    • 45ml (3 tbsp) fresh mint, chopped
    • 45ml (3 tbsp) fresh flat-leaf parsley, chopped
    • 30ml (2 tbsp) freshly made pesto
    • 30ml (2 tbsp) Parmesan, grated
    • fresh crusty bread, to serve

    Instructions

    1

    Heat the oil in a large pot and sauté the onion and celery, about 5 minutes.

    2

    Stir in the garlic and cook for a minute.

    3

    Pour in the stock and bring to a boil. Reduce heat and add the peas, sugar snaps, green beans and potatoes, and cook, about 15 minutes. Season.

    4

    Add the spaghetti and cook until the pasta is al dente.

    5

    Divide the herbs among four bowls and ladle in the hot soup, top with the pesto and Parmesan.

    6

    Serve hot with fresh crusty Italian brea

     

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