This freezable vegetarian minestrone recipe is ideal for using up vegetables and half-used packets of pasta. Any dried pasta shape will work.
Ingredients
- 2 celery sticks, chopped
- 1 large white onion, chopped
- 2 tbsp olive oil
- 2 large garlic cloves, crushed
- 1 small red chilli, deseeded, diced
- 1.2 litres good-quality vegetable stock, hot
- 130g spaghetti, broken into 3 pieces
- 200g new potatoes, cut into chunks
- 60g fine asparagus tips
- 150g frozen mixed peas, broad beans and green beans (we like Essential Waitrose Pea and Bean Mix)
- Small handful each fresh mint and flatleaf parsley, chopped
- 2 tbsp fresh pesto, to serve
- Freshly grated vegetarian Parmesan, to serve
Method
- 1. Pulse the celery and onion in a food processor until very finely chopped. Heat the oil in a large non-stick saucepan, add the onion and celery mixture and soften over a low heat for 5 minutes. Stir through the garlic and diced chilli and cook for a further 2 minutes.
- 2. Pour over the vegetable stock, bring to the boil, then add the spaghetti and potato. Simmer for 8-10 minutes until tender. Add the asparagus tips and the frozen mixed peas and beans for the last 2 minutes of cooking. Season to taste with salt and black pepper.
- 3. Add the mint and parsley, spoon among bowls and top with a spoonful of fresh pesto and lots of grated Parmesan. Serve with crusty bread or cheesy croûtes.
Nutritional info
Per serving: 360kcals, 14.5g fat (2.5g saturated), 21.7g protein, 42.4g carbs, 6.3g sugar, 1.7g salt
Chef's tip
To freeze: make the vegetable soup up until the end of step 2. Cool, then freeze for up to 3 months. Defrost, then finish the recipe.