Spring vegetable minestrone with broken spaghetti

Spring vegetable minestrone with broken spaghetti
  • Serves icon Serves 4
  • Time icon Takes 15 min to make, 20 min to cook

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

Nutrition: per serving

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

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.

delicious. tips

  1. 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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