The best way to use up leftover veggies is definitely in soups. You can literally add any veg to this minestrone and it will still turn out super tasty, which is why I love the versatility of this base. Pick your pasta shape of choice and you can have endless possibilities with this dish! I would even recommend adding in any canned beans you have to hand; butter beans are my personal favourite!
Ingredients (serves 3-4):
- 1/2 leek, thinly sliced
- 2 garlic cloves, crushed
- 2 medium carrots, sliced
- handful of chestnut mushrooms
- 1/2 red bell pepper, chopped
- 100g baby corn
- 400g passata with basil (or use chopped tomatoes)
- 350 ml vegetable stock
- 1 tbsp tomato puree
- 75g dry pasta shapes
- salt and pepper to season
Slice your leek and heat a bit of dairy free butter in a large saucepan. Fry off the leek for 3-4 minutes until softened. Meanwhile, chop your remaining veggies.
Add the crushed garlic, carrots and pepper next. Cooking for a further 1-2 minutes before adding the remaining veg.
Pour in your passata, vegetable stock and puree and stir. Now add in your dry pasta shapes and bring to a boil.
Cover the pan with a lid and gently simmer for approximately 20 minutes, adding more water if needed. Season generously with salt and pepper to taste.
Serve immediately with fresh bread and enjoy!