Nourishing bowls Summer minestrone


These recipes will hit the spot for when you want something comforting but still healthy



Serves: 6 This delicious minestrone is the perfect way to use up summer vegetables.

You will need:

1 onion, peeled and diced
1 celery stick, diced
2 baby fennel bulbs, sliced
2 garlic cloves, peeled and crushed
2tbsp light olive oil
100g spaghetti
1.5ltr vegetable stock
4 baby courgettes, diced
2 tomatoes, roughly chopped
Small handful basil roughly chopped
Freshly grated Parmesan, to serve

How to do it:

1 Gently fry the diced onion, celery, sliced fennel and garlic in a pan with the oil for 7-8 mins, until softened.
2Add the spaghetti and hot stock with the courgettes, bring to the boil and cook according to pack instructions. Then, 2 mins before the pasta is ready, turn the heat down to a simmer, add the remaining ingredients and cook for 3-4 mins, to warm through. Serve garnished with the basil, Parmesan and plenty of black pepper.

PREP TIME: 15 MINS COOKING TIME: 25 MINS SKILL LEVEL: EASY FAT: 11G SAT FAT: 4.5 CARBS: 16G

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