Quick vegetable minestrone

Quick vegetable minestrone
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

A fresh, vibrant bowl of goodness that’s ready in just 20 minutes. And it contains two of your five-a-day too!

Nutrition: per serving

Calories
328kcals
Fat
(1g saturated)
Protein
10.3g
Carbohydrates
37.1g (13.8g sugars)
Fibre
10.9g
Salt
2.3g
Calories
328kcals
Fat
(1g saturated)
Protein
10.3g
Carbohydrates
37.1g (13.8g sugars)
Fibre
10.9g
Salt
2.3g

Ingredients

  • Olive oil for frying
  • 1 onion, finely sliced
  • 2 large garlic cloves, crushed
  • 3 carrots, finely sliced on the diagonal
  • 120g small pasta shells
  • 1.5 litres fresh vegetable stock
  • 1 broccoli, cut into small florets
  • 1 small pointed cabbage (also called hispi or sweetheart cabbage), finely shredded
  • 3 tbsp fresh green pesto (check it’s vegetarian, if need be)
  • Grated zest and juice 1 lemon
  • Small bunch fresh flatleaf parsley, roughly chopped
  • Grated parmesan (or vegetarian alternative) to serve

Method

  1. Heat a large saucepan with a glug of olive oil, add the onion and fry on a low-medium heat for 5 minutes, stirring occasionally. Add the garlic and carrots, then fry, stirring occasionally, for another 5 minutes.
  2. Add the pasta and stock, then simmer for 5 minutes. Stir in the broccoli florets, cabbage, pesto and lemon zest and juice, then simmer for 4-5 minutes more.
  3. Stir in the parsley to finish, then serve in deep bowls, topped with
    a generous grating of parmesan (or vegetarian alternative) and lots of freshly milled black pepper.

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