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Quick vegetarian minestrone recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Wholesome and quick minestrone soup using basic pantry items for a satisfying midweek meal. Enjoy all the taste in half the time.
Ingredients:
  • 36.40 gm olive oil, plus extra to drizzle
  • 1 leek, halved, thinly sliced
  • 500g tray Roast Mixed Vegetables with Garlic & Rosemary
  • 22.20 gm tomato paste
  • 1L (4 cups) Vegetable Liquid Stock
  • 400g can borlotti beans, rinsed, drained
  • 80g dried thin spaghetti, broken
  • 60g packet baby kale
  • 1 garlic clove, halved
  • 4 slices sourdough bread
Instructions:
  • Take out the garlic from the vegetable tray and crush it. In a large saucepan, warm oil over medium heat. Add leek, crushed garlic, and rosemary sprig from the vegetable tray. Stir and cook for 3 minutes until fragrant. Next, add the remaining vegetables from the tray. Stir and cook for another 3 minutes until slightly softened. Finally, stir in the tomato paste and cook for 1 minute.
  • Pour in the flavorful stock and vibrant tomato, cover the pot, and bring it to a lively boil. Let it simmer for 5 minutes until the vegetables begin to soften. Toss in the beans and pasta, cooking and stirring occasionally for about 8 minutes until the pasta is perfectly al dente. Finally, add the nutritious kale and continue to cook until it's beautifully wilted.
  • Transform the slices of bread into delectable garlic toast by toasting them until golden, then impart an aromatic flavor by rubbing them with a garlic clove. Finish by drizzling with robust olive oil, seasoning to perfection, and serve alongside the fragrant soup.

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