Winter green vegetable minestrone with broken spaghetti

September 9, 2015 (Last Updated: January 11, 2019)
Print Recipe

Winter green vegetable minestrone with broken spaghetti

Serves: 4
Cooking Time: 30 mins

Ingredients

  • 45ml (3 tbsp) olive oil
  • 1 brown onion, very finely chopped
  • 3 celery sticks, very finely chopped
  • 2 garlic cloves, finely chopped
  • 1,5L vegetable stock, hot
  • 150g mixed peas, sugar snaps and green beans
  • 2 potatoes, peeled and cubed
  • salt and freshly ground black pepper, to taste
  • 150g spaghetti, broken up
  • 45ml (3 tbsp) fresh mint, chopped
  • 45ml (3 tbsp) fresh flat-leaf parsley, chopped
  • 30ml (2 tbsp) freshly made pesto
  • 30ml (2 tbsp) Parmesan, grated
  • fresh crusty bread, to serve

Instructions

1

Heat the oil in a large pot and sauté the onion and celery, about 5 minutes.

2

Stir in the garlic and cook for a minute.

3

Pour in the stock and bring to a boil. Reduce heat and add the peas, sugar snaps, green beans and potatoes, and cook, about 15 minutes. Season.

4

Add the spaghetti and cook until the pasta is al dente.

5

Divide the herbs among four bowls and ladle in the hot soup, top with the pesto and Parmesan.

6

Serve hot with fresh crusty Italian brea

 

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September 9, 2015 (Last Updated: January 11, 2019) By
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