This easy minestrone soup recipe is ready in less than 30 minutes. Packed full of chopped celery, carrots chickpeas and orzo pasta, this healthy but satisfying soup is packed with flavour.
Celery and parmesan minestrone
Equipment
- Large saucepan
Ingredients
- 2 tbsp extra virgin olive oil
- 300 g chopped celery leaves reserved
- 1 onion diced
- 1 carrot diced
- 1 clove of garlic chopped
- 1 tsp celery salt
- Salt and pepper, to taste
- 1 litre vegetable stock
- 75 g orzo or other small pasta shape
- 2 tomatoes diced
- 1 tin of chickpeas drained and rinsed
- 50 g grated Parmesan, plus more for serving
Method
- Heat the oil in a large saucepan over a medium heat. Add the chopped celery, onion, carrot, garlic, celery salt and some salt and pepper. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
- Add the vegetable stock and bring to a boil. Add the pasta and cook until tender, 8-10 minutes. Add the tomatoes, chickpeas, half the reserved celery leaves and Parmesan.
- Cookover medium heat until steaming hot, 3-5 minutes. Ladle into bowls and garnishwith the remaining celery leaves and a light sprinkling of Parmesan, ifdesired.
Nutrition
Recipe courtesy of www.lovecelery.co.uk
Best-selling saucepans
Stuck for inspiration? Check out our list of best-selling Amazon products!
No products found.
You may be interested in…
This article may include affiliate links to products and services where we may receive a small fee to support the running of this site if you make a purchase or is a sponsored article from one of our select editorial partners providing valuable advice and information to our readers.