Easy Vegetarian Minestrone Soup Recipe

Gluten-free    No-added-salt    Vegetarian    No-added-egg

Ingredients

• 1/2 small onion
• 1/2 clove garlic, crushed
• 1 tbsp olive oil
• 1 medium carrot (50g) peeled and diced
• 1/3 small stick celery (20g) diced
• 1/2 a 400g can of plum tomatoes, drained and chopped
• 1 tbsp tomato purée
• 500 ml unsalted chicken or vegetable stock
• 50 g baby pasta
• 1/2 bay leaf
• Pinch dried thyme
• 60 g frozen peas

Optional: freshly grated parmesan for serving

Stove or oven method:

Saute the onion and garlic gently in olive oil for 5 minutes.

Add the carrot and celery and cook for a further 5 minutes. Add the tomatoes, tomato purée, stock, pasta, bay leaf and thyme.

Bring to the boil and simmer for 6 minutes.

Add the peas, bring back to the simmer and cook for a further 3 minutes.

Remove the bay leaf.

Serve with some grated parmesan.​​​​