B00CU1W244_EBOK

earty vegetable soup
15 mins COOK 30 mins
ing its cue from traditional minestrone, this pastaversion
is rich and warming. Don’t rush the first step,
sweating’ the vegetables in this way adds greatly to the
our of the soup. You can use any leftover vegetables that
have in the fridge in this recipe: spinach, corn, celery
cauliflower will all work well.
ce a large heavy-based stockpot over medium heat. Add
olive oil, onion, carrot, pumpkin and dried herbs and cook,
ring occasionally, for 7–8 minutes until the vegetables soften.
the garlic and cook for 2 minutes. Add the green beans,
ato and stock, season to taste with salt and pepper and
g to the boil. Reduce the heat and simmer for 10 minutes.
the zucchini and simmer for a further 7–8 minutes until
vegetables are tender. Stir through the parsley and serve.
If you like, stir through 200 g cooked cannellini beans at the end just
arm them through (adds ½ unit bread), and scatter over 50 g grated
esan (adds ½ unit dairy).