Hearty Minestrone Soup with Risoni

Serves 2 | Prep time: 10 mins | Cooking time: 15 mins

INGREDIENTS

• 80g/2.8oz risoni (a.k.a. orzo pasta)
• 1/2 onion
• 2 garlic cloves
• 1 carrot
• 2 celery stalks
• 1/8 cabbage
• 400g/14oz diced tomato (can)
• 400g/14oz white beans (can)
• 1 tsp spice mix (Italian herbs, chilli flakes)
• 1 Tbsp nutritional yeast
• 1 handful spinach
• 1 veg stock cube
• 2 bread rolls (wholegrain)
• 2 Tbsp oil
• 1 tsp sugar

METHOD

1. Prep – Finely dice onion and mince garlic. Dice carrot into 0.5cm cubes. Slice celery into thin half moon shapes. Thinly slice cabbage lengthwise. Rinse the white beans.
2. Fry – Place a large saucepan with 2 Tbsp of oil over medium heat. Add onion, garlic and carrot and cook for 3-4 minutes, stirring regularly. Add celery, cabbage, sugar and spice mix and cook for 1 more minute.
3. Cook – Add to the same saucepan: diced tomatoes, stock cube, risoni, and 3 cups of water. Bring to the boil then reduce and simmer for 5 minutes. Add the rinsed white beans and simmer for a further 6-7 minutes.
4. Taste – Add salt and pepper and taste the soup. Add some more water if the soup becomes too thick. Remove from heat and add spinach.
5. Finish & Serve – Place soup in bowls. Garnish with nutritional yeast and serve with bread roll on the side.