Spring vegetable minestrone with broken spaghetti

  • Portion size: Serves 4
  • Takes 15 min to make, 20 min to cook
  • Difficulty: easy

This freezable vegetarian minestrone recipe is ideal for using up vegetables and half-used packets of pasta. Any dried pasta shape will work.

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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
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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.
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Nutrition

  • 360kcals Calories
  • 14.5g (2.5g saturated Fat
  • 21.7g Protein
  • 42.2g (6.3g sugar) Carbs
  • 1.7g Salt

Make Ahead

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.

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