Green vegetable minestrone with mint

Green vegetable minestrone with mint

By
From
Recipes for a Great Life
Serves
6
Photographer
Greg Elms

This is a wonderfully versatile soup that you can vary with your favourite vegetables – and, of course, it doesn’t have to be green!

For extra flavour, use good-quality chicken stock, such as the broth, instead of water.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1/2 onion, finely chopped
1/2 teaspoon rosemary, finely chopped
2 cups celery, diced
300g green beans, diced
2 zucchini, diced
1 cup peas, shelled
salt
freshly ground black pepper
1/2 cup small macaroni
400g canned beans, rinsed and drained
1 tablespoon mint leaves, finely shredded
3 tablespoons parsley, finely chopped
2 garlic cloves, finely chopped
3 tablespoons parmesan cheese, freshly grated

Method

  1. Heat the oil in a large saucepan over a medium heat. Add the onion, rosemary and celery and sauté for about 3 minutes.
  2. Add the green beans, zucchini and peas and stir briefly. Add boiling water from the kettle to cover the vegetables by at least 2 cm. Season with salt and pepper and simmer, uncovered, for 5 minutes.
  3. Add the pasta and the beans and stir well. Return to the boil and cook for 10 minutes, topping up with extra water if necessary.
  4. Just before serving, stir in the mint, parsley, garlic and parmesan cheese.
Tags:
Gabriel
Gate
Recipes for a Great life
health
diet
low-fat
low fat
healthy
nutritional
weightloss
simple
easy
fast
quick
weeknight
midweek
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