This is a traditional minestrone soup with a seasonal twist. Spring pea and zucchini offer a fresher flavor to this soup. Although it's a light meal, it will satisfy all the family. This recipe calls for small strands of broken spaghetti in this dish because you likely have a box on hand, but feel free to experiment with other small pasta varieties! Keep this soup chunky and serve it with wedges of crusty bread.
15-Minute Zucchini, Pea, and Watercress Minestrone [Vegan, Gluten-Free]
- 1 tablespoon sunflower oil
- 1 onion, roughly chopped
- 3.5 ounces asparagus tips
- 1 medium zucchini, chopped
- 2 celery stalks, chopped
- 1 1/4 cups hot vegetable stock
- 14-ounce can chopped tomatoes
- 2 teaspoons dried mixed herbs
- 1 ounce dried spaghetti (gluten-free if necessary)
- 2 handfuls of watercress
- 3 tablespoons frozen peas
- Handful of fresh flat-leaf parsley, roughly chopped
- Pinch of sea salt and black pepper
- Heat the oil in a large pan over a medium heat, then add the onion and asparagus tips. Allow to cook for 2 minutes, then add the eggplant and celery to the pan along with the vegetable stock.
- Tip in the tomatoes and mixed herbs, and increase the heat to high. Break the spaghetti into small pieces and add to the pan. Cover with a lid and cook for 10 minutes, stirring occasionally.
- Stir through the watercress and peas, cooking for a further minute. Scatter over the parsley as you remove the pan from the heat. Season with sea salt and black pepper.