This delicious soup is great for using up leftover vegetables and is a cheap and healthy meal choice that helps reduce waste. You can make endless variations and because it is extremely versatile, you can adapt it for those following a plant-based diet.
Autumn Minestrone or end-of-the-fridge soup
4
15 minutes
40 minutes
Soup
Autumn Recipes
This delicious soup is great for using up leftover vegetables from your Eversfield Organic box. It's a cheap and healthy meal choice that helps reduce waste.
You can make endless variations and because it is extremely versatile, you can adapt it for those following a plant-based diet.
Ingredients
- 1 Organic White Onion
- 2 Organic Celery
- 2 Organic Carrots
- Winter Herbs - whatever you have in your fridge - sage, rosemary or thyme
- 3 slices or rashers of Organic Smoked Streaky Bacon (optional)
- Organic Winter Greens (try organic kale, organic cabbage or organic spinach)
- 400g tin of Organic Canellinni Beans or Butter Beans
- Organic Vegetable Stock Cube
- 100g Organic Spaghetti
- Parmesan (optional)
Directions
Put the diced onion, celery and carrots in a pan with a tablespoon of butter or olive oil (if vegan) and cook on a low heat until the vegetables start to soften.
Add a handful of chopped bacon if using and a tablespoon of chopped herbs to the pan, cook for a further few minutes, but without letting the vegetables brown.
Add 750ml of vegetable stock to the pan and bring to the boil.
Add around 100g of broken spaghetti strands, a can of drained beans and a handful of shredded greens to the pan. Simmer for 15 minutes, or until the veg and pasta are tender.
Season to taste and serve with a grating of parmesan and some crusty bread.
