Spring vegetable minestrone with broken spaghetti

Name: Spring vegetable minestrone with broken spaghetti
Yield: Serves 4
Cuisine: Italian recipes
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

Published: 30 Apr 10
Updated: 18 Mar 24

Test kitchen approved

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

Serves 4
Takes 15 min to make, 20 min to cook

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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

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.
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.
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.

Recipe from May 2010 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

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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Spring vegetable minestrone with broken spaghetti

Ingredients

Method

Nutrition

delicious. tips

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