40 |
Serves: people |

A simple, healthy soup brimming with seasonal vegetables. Substitute the pasta with 50g of quinoa for a gluten free meal. Add a pudding of plain yogurt and summer berries for a deliciously balanced meal.
INGREDIENTS
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INSTRUCTIONS
- Peel the carrots and potatoes. Rinse the celery and the courgettes. Dice all these vegetables.
- Rinse and chop the parsley. Wash the basil leaves and lettuce and tear into pieces.
- Top and tail the green beans and rinse under running water. Peel and finely chop the onion.
- Warm the olive oil in a large saucepan and soften the onion. Add the prepared vegetables, except for the peas and green beans, and sauté.
- Add 1.5 litres of water, cover the saucepan with a lid and cook over a medium heat for about 20 minutes.
- Wash, deseed and dice the tomatoes and add to the pan with the peas and green beans and butter beans.
- Cook for another 5 minutes then add the pasta to the pan. Season with a little salt and stir well. Continue cooking the minestrone for another 10 minutes.
- Season with a generous grinding of black pepper and serve immediately.
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