Winter green vegetable minestrone with broken spaghetti
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
