World Food/ Vegetables/ Vegan

Spring Minestrone

Hello my lovelies,

Healthy, yummy, seasonal and easy to make. What’s not to like??? Yes, that’s more or less the definition of today’s recipe. Oh, I forgot… vegetarian too!

Indeed, you may have guessed with the pic, we’re making spring minestrone.

Let’s see the recipe, Chef!

Spring Minestrone

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végétarien Méditerranéen
Serves: 4 Difficulty: Easy Price: $
Prep Time: 10 min Cooking Time: 25 min

Ingredients

  • 150 g small pastas
  • 50 g fresh green peas
  • 1/2 onion
  • 1 garlic clove
  • 2 tbsp olive oil
  • 3 carrots
  • 1 potato
  • 1 zucchini
  • 4-6 basil leaves
  • 1 stock cube
  • 1 l water
  • Salt
  • Pepper
  • 50 g green asparagus heads
  • 1 tbsp olive oil

Instructions

1

Heat salted water in a sauce pan, add the pastas when the water starts boiling and cook 2 minutes less than the instructions on the package.

2

Drain and set aside.

3

Heat salted water in a sauce pan, add the green peas when the water starts boiling and cook 8 minutes.

4

Drain and set aside.

5

Stir fry the copped onion and grated garlic with olive oil in a large sauce pan.

6

Add the carrots and potato peeled and cut in small cubes.

7

Add the zucchini also cut in cubes and cook for 2 minutes.

8

Add water, stock cube, green peas, chopped basil leaves, salt, pepper and heat to a boil.

9

Once it starts boiling, lower to low heat and cover with a lid.

10

Cook for 20 minutes.

11

Heat the last tbsp of olive oil in a small frying pan. Add the asparagus heads and cook for 2 minutes.

12

Add to the soup.

13

At the end of cooking, add the pastas and adjust seasoning.

14

Cook for 2-3 more minutes and serve!

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2 Comments

  • Reply
    fontanges
    Sunday May 26th, 2024 at 01:47 PM

    bonjour,
    ss asperges car récolte terminée chez le producteur local, mais rajout d un peu de céleri… repas excellent!
    mer

    • Reply
      Emma
      Monday May 27th, 2024 at 09:10 AM

      Merci Aude ! J’en suis ravie !

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