Summer minestrone soup
20 - 30 mins
Beginner
Servings
8
Soup-making is made super simple with this quick recipe for a light and summery lunchtime meal. It can easily be adapted to work with whatever green or summer veggies or garden herbs you have at home. Cooking the pasta separately helps stop it from absorbing all the soup stock. The remaining half of the soup will be frozen, defrosted and reheated for lunch later in the week.
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Freezable
Yes
Ingredients
200g penne pasta
3 vegetable stock cubes, dissolved into 1.2l of water
1 large courgette, diced
1 large onion, finely chopped
1 garlic clove, finely chopped
1 cup of frozen peas
2 or 3 spring onions, finely sliced
2 carrots, peeled and grated
4 slices bread to serve it with
a little oil
salt & pepper
Instructions
Cook the pasta according to packet instructions, rinse well with cold water and set aside.
Whilst the pasta is cooking, heat a little oil in a large soup or stock pot on the hob. Add the onions and garlic and sweat for a few minutes before adding the courgettes and grated carrots.
Cook for a further few minutes before adding the vegetable stock. Check the seasoning and salt-levels, (add a little extra boiled water if required) and some black pepper to taste.
Bring up to the boil and reduce to a simmer before adding the peas and spring onions. Add the pasta to the pot and warm through before serving.
