Mar 15, 2012

VERY-VEGETABLE RISSONI MINESTRONE

clearly my internal gps is a little out of whack this week... as this is day two of hot soup for dinner, despite the warm weather that has finally rocked up in madrid!

not only is this vegan minestrone healthy, especially good looking, and easy to make... it is also really delicious! 

how?

2 cups of green cabbage
1 cup of red cabbage
1 tin of diced tomatoes
2 carrots, diced
1/2 cup of frozen peas
1/2 cup of chickpeas (i used some of the one's i cooked up last night after an overnight soak in the fridge)
1 litre of water
1 cup of rissoni
salt and pepper to season 

place the water in a large soup pot and bring to the boil. add the rissoni and the carrots, cook for 6 mins. add the green + red cabbage, frozen peas and chickpeas. cook for a further 5 mins. add the tinned tomatoes + seasoning, cook til heated through and serve with a drizzle of evvo over the top - yum!

serves 6-8

other add-ins or subs that would also taste great would be cannelli beans, french lentils, fresh green asparagus, potato (cubed), fresh spinach leaves, or even some finely chopped red chilli if you like a bit of a heat! 

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