Spring vegetable minestrone with broken spaghetti

This recipe for warming minestrone makes the most of spring vegetables and is perfect served with homemade bread as a light lunch or supper.


  • 1tbsp olive oil
  • 1 large onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 large garlic cloves, crushed
  • 1 small red chilli, chopped
  • 1.2 litres hot vegetable stock made with 2 very low salt stock cubes
  • 125g spaghetti, broken into 3 (or use any short pasta)
  • 200g new potatoes, cut into chunks
  • 100g asparagus tips
  • 75g each frozen or fresh peas and broad beans
  • 125g green beans, sliced
  • 2tbsp each chopped fresh mint and flatleaf parsley
  • 2tbsp fresh vegetarian pesto and 20g freshly grated vegetarian parmesan-style cheese, to serve


  1. Heat the oil in a large non-stick saucepan, then add the onion and celery and soften over a low heat for 5 min. Add the garlic and chilli and cook for a further 2 min.
  2. Pour in the vegetable stock and bring to the boil, then add the spaghetti and potatoes. Simmer for 10 min or until tender. Add the remaining vegetables and cook for 3 min or until tender.
  3. Add the mint and parsley, then divide the soup among 4 bowls. Top each with a spoonful of fresh pesto and grated cheese to serve.

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