|200 g g|| penne
(penne pasta )
|3 cubes cube|| vegetable stock
(dissolved into 1.2L of water )
|1|| large onions
|1 cloves clove|| garlic
(finely chopped )
|1 cups cups||frozen peas frozen peas|
|3|| spring onions
(peeled and grated )
|4 pieces piece|| bread
(to serve it with )
|1 tsp tsp||oil oil|
|pinches pinch||salt salt|
|pinches pinch||peppers pepper|
Summer minestrone soup
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.
- Cook the pasta according to packet instructions, rise-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 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.