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Easy minestrone soup
Serves 2 ADULTS AND 2 CHILDREN Starters and mains
Ingredients
- 2tbsp olive oil
- 1 onion, chopped
- 2-4 smoked streaky bacon rashers, diced (optional)
- 2 garlic cloves, crushed
- 2 celery sticks, finely sliced
- 3 vegetables from your fridge (about 200g, such as courgette, carrot, small red pepper, handful of green beans, small leek)
- 750ml hot vegetable stock
- 750g tinned chopped tomatoes
- 75g spaghetti or linguine, broken into small pieces, or small pasta shapes
To serve
- green pesto (optional)
- freshly grated parmesan cheese
Method
Heat the oil in a saucepan over a medium heat, add the onion and bacon, if using, and cook for 5 minutes until the onion starts to soften. Stir in the garlic, celery and any chopped vegetables and cook for about 5 minutes.
Add the stock, tomatoes and pasta, bring to the boil, then reduce the heat to medium and leave to simmer for 10 minutes, or until the vegetables and pasta have become tender. Season lightly with sea salt and freshly ground black pepper.
Ladle the soup into bowls, top with a spoonful of pesto, if you like, and sprinkle with parmesan.
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