Quick vegetable minestrone

Name: Quick vegetable minestrone
Yield: Serves 4
Cuisine: Italian recipes
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

Portion size: Serves 4
Hands-on time 20 min
Difficulty: easy

Vegetarian

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

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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

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Method

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.
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.
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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