Summer Minstrone Soup
Author: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 large leek, thinly sliced and quartered
  • 1 large courgette, chopped into small quarters
  • 75g peas (fresh or fozen)
  • 75g broad beans
  • ½ head of broccoli, ends chopped off
  • 6 asparagus stems, chopped into small pieces
  • 1 cup of tiny pasta - pasta for soup or baby pasta or chopped up spaghetti would all work
  • 2 pints of boiled filtered water
  • 2 organic vegetable stock cubes
  • 1 tsp garlic
  • black pepper
  • nutmeg
  • 2 tbsp olive oil
  • handful of fresh chopped basil or mint
Instructions
  1. Place the oil into a deep pan on a low heat and add the garlic and leeks and cook gently to allow the leeks to sweat. Add ½ tsp nutmeg and mix in
  2. after 5 minutes, turn the heat up slightly and add the courgettes and continue to cook for another 5 minutes
  3. Then add all the other vegetables, the pasta, the water and stock cube and bring to the boil
  4. Then reduce the heat and sllow to simmer for about 10 minutes until the pasta and the veg are cooked, but be careful not to over cook the vegetables
  5. About 2 minutes before the cooing is complete add your herbs and stir through
  6. Add black pepper to season the soup
  7. Serve with bread
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/08/summer-minestrone-soup.html