Hearty spring minestrone

Name: Hearty spring minestrone
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbsp Essential Olive Oil; 2 tbsp Essential Butter; 500 g pack frozen Cooks’ Ingredients Soffritto Mix; 2 clove/s garlic, sliced; ½ tsp chilli flakes; 1 Essential Courgette, chopped; 1 Essential Pointed Spring Cabbage, sliced, tough core discarded; 400 g can Essential Chickpeas; 1.2 L vegetable stock, made with 2 stock cubes; 150 g Essential Macaroni; 200 g frozen Essential Garden Peas; 4 tbsp Essential Grated Parmigiano Reggiano DOP, more if liked

The Italian classic pasta e ceci (pasta and chickpeas) meets minestrone in this big pan of good things. Ideal for supper, but also for lunch the next day.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

Shop all everyday value Essential ingredients here.

3 out of 5 stars(2) Rate this recipe

HealthyHigh fibre3 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

2 tbsp Essential Olive Oil
2 tbsp Essential Butter
500g pack frozen Cooks’ Ingredients Soffritto Mix
2 clove/s garlic, sliced
½ tsp chilli flakes
1 Essential Courgette, chopped
1 Essential Pointed Spring Cabbage, sliced, tough core discarded
400g can Essential Chickpeas
1.2 L vegetable stock, made with 2 stock cubes
150g Essential Macaroni
200g frozen Essential Garden Peas
4 tbsp Essential Grated Parmigiano Reggiano DOP, more if liked

Method

Warm the oil and butter in a large saucepan. Add the soffritto mix and fry until softened and turning golden, about 10 minutes. Stir in the garlic and chilli flakes and fry for another 1 minute or so. Add the courgette and cabbage.
Fry the vegetables for a few minutes, stirring often, until the cabbage begins to wilt. Stir in all the contents of the can of chickpeas with the stock. Season, bring to the boil, then lower the heat, cover and allow to simmer gently for 20 minutes.
Stir in the macaroni and cook for 8 minutes more. Add the peas, then cook for another 3-4 minutes, until the pasta and peas are tender. Serve the soup topped with the cheese and some cracked black pepper.

Cook’s tip

The minestrone will thicken as it sits. If you prefer a looser soup, add a little extra stock. This soup is perfect for stretching out to serve more – add extra pulses and stock plus kale, spinach or other greens, and you can add spices along with the garlic and chilli, if liked. Sprinkle with any grated hard cheese, or add a dollop of ricotta – anything goes!