Low-waste minestrone soup
https://www.coop.co.uk/recipes/low-waste-minestrone-soup
This thrifty recipe uses veggies, herb stalks and odds and ends of pasta for the perfect comforting winter dish
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Feeds
4
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Ready in
40 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 59g
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Ingredients
- 2 tbsp Co-op Irresistible cold pressed rapeseed oil
- 1 onion, roughly chopped
- 3 large carrots, roughly chopped
- 3 celery sticks, roughly chopped
- 1 large aubergine, roughly chopped
- 2 large garlic cloves, crushed
- 400g Co-op Italian chopped tomatoes
- 1.5 litres vegetable stock
- 15g parmesan, plus rind (optional)
- 400g Co-op red kidney beans
- 150g mixture leftover odds and ends of dried pasta (including spaghetti)
- ½ (around 200g) savoy cabbage or seasonal leafy greens, shredded
- 100g Co-op frozen British garden peas
- 15g mixed fresh herbs like basil and parsley, including the stalks, chopped
Method
- Heat the oil in a large pan over a medium heat, then add the onion, carrots and celery
- Cook for 10 mins to soften, stirring occasionally
- Add the aubergine and cook for 5 mins followed by the garlic for 1 min
- Pour in the tomatoes, stock and parmesan rind, if using, and cook on a low heat for 5 mins
- Add the kidney beans and pasta and simmer for 8-10 mins until the pasta is al dente
- Stir in the cabbage and peas and cook for the remaining 2 mins
- Finally, mix in the chopped herbs and serve in bowls with extra basil to garnish, ground black pepper and parmesan
