Celery and Parmesan Minestrone
What could be more comforting than a bowl of hot steaming soup on a cold winter’s day? This minestrone is packed full of goodness and tasty too!
Serves: 4
Preparation time: 10 minutes
Cooking time: 25 minutes
You’ll need
2 tbsp extra virgin olive oil
300g chopped celery, leaves reserved
1 onion, diced
1 carrot, diced
1 clove of garlic, chopped
1 tsp celery salt
Salt and pepper, to taste
1L vegetable stock
75g of orzo, or other small pasta shape
2 tomatoes, diced
1 tin of chickpeas, drained and rinsed
50g grated Parmesan, plus more for serving
What to do
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.
Cook over medium heat until steaming hot, 3-5 minutes. Ladle into bowls and garnish with the remaining celery leaves and a light sprinkling of Parmesan, if desired.
Recipe courtesy of Love Celery
Melina - Assistant Editor
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