Spring Minestrone Soup Recipe

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This simple soup makes the most of Spring vegetables and will become a favourite standby for a quick lunch or supper.

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Ingredients ( Serve 3 ~ 4 )

  • 200 g  Asparagus
  • 200 g  BB Carrot
  • 4 Tomatoes
  • 1 Red Onion
  • 100 g  Peas
  • 60 g  Cannellini
  • 80 g  Penne

Seasonings

Optional 

  • Lemon Juice
  • Fresh Thyme
  • Fresh Oregano

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Preparation

1. Cooked penne, drain and set aside

2. Dissolved 6 tsp Homemade Vegetable Broth Powder into 1000 ml water,stir well

3. Rise all the vegetables, the asparagus needs to have the woody ends removed, the stalks sliced and the tips left whole. Peel carrots, cut each tomato 8 parts, diced onion

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4. Pour a little oil in the saucepan, add onion, stir-fry for about 2 minutes

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5. Gradually add carrots, tomatoes, vegetable broth, thyme, oregano, bay leaf, black pepper and paprika. Bring to a boil, adjust to low heat, cover and stew for 15 minutes

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6. Add asparagus, white kidney beans, peas and cook for about 5 to 10 minutes

7. Finally, add penne and lemon juice

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Homemade Vegetable Broth Powder

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