Vegetarian Minestrone With Pasta Stars Recipe

About this recipe

A hearty and comforting vegetarian minestrone soup packed with vegetables, beans, and pasta stars, perfect for a satisfying dinner.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 stick Organic Celery Stick
• 400G Petti 100% Italian Chopped Tomatoes
• 400G Epicure Organic Red Kidney Beans
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 600G Picard Organic Green Beans
• 450G Northern Pasta Co. Conchigliette, 450G
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Heat a large pot over medium heat and add 2 tablespoons of olive oil.
2. 2. Saute the diced onion and chopped celery for 5-7 minutes until softened and fragrant.
3. 3. Add 2 cans of diced tomatoes, 1 can of green beans (drained), 1 can of kidney beans (drained and rinsed), and 1 can of green beans (drained). Stir well to combine.
4. 4. Add 4 cups of vegetable broth and bring the mixture to a boil.
5. 5. Stir in a handful of conchigliette and reduce the heat to a simmer. Cook for 8-10 minutes, or until the pasta is tender.
6. 6. Season with salt and pepper to taste, and let the soup simmer for an additional 2 minutes.
7. 7. Serve hot, garnished with freshly chopped parsley if desired.