Serves: 8

Vegetable Minestrone Soup

FG 0 | CC 3

Calories: 87 kcal

Large pinch of Saffron strands (not essential but adds flavour and colour)

1 onion, chopped

1 stick celery, sliced

2 carrots, diced

2-3 garlic cloves, crushed

600ml chicken stock

2 x 400g cans chopped tomatoes

50g frozen peas

50g wholemeal pasta

1 tsp caster sugar

1 tbsp chopped fresh parsley

1 tbsp chopped fresh basil

salt and black pepper

1. Soak the pinch of saffron strands in 1 tbsp boiling water. Leave for 10 minutes.
2. Meanwhile put the prepared onion, leek, celery, carrots and garlic into as large pan. Add the chicken stock bring to the boil cover and simmer for about 10 minutes.
3. Add the canned tomatoes, the saffron with its liquid and the frozen peas. Bring back to the boil and add the soup pasta. Simmer for 10 minutes until tender.
4. Season with salt and pepper to taste. Stir in the chopped herbs.