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

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Melina - Assistant Editor

Hi I'm Melina, a mother of 3 teenage children and with a particular interest in all things health related. I run a busy household and smallholding alongside my work with Silversurfers, which currently includes dogs, fish, hens, ducks and pigs!

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