15-Minute Zucchini, Pea, and Watercress Minestrone

This is a traditional minestrone soup with a seasonal twist. Spring pea and zucchini offer a fresher flavor to this soup. Although it's a light meal, it will satisfy all the family. This recipe calls for small strands of broken spaghetti in this dish because you likely have a box on hand, but feel free to experiment with other small pasta varieties! Keep this soup chunky and serve it with wedges of crusty bread.

15-MINUTE ZUCCHINI, PEA, AND WATERCRESS MINESTRONE [VEGAN, GLUTEN-FREE]

INGREDIENTS

• 1 tablespoon sunflower oil
• 1 onion, roughly chopped
• 3.5 ounces asparagus tips
• 1 medium zucchini, chopped
• 2 celery stalks, chopped
• 1 1/4 cups hot vegetable stock
• 14-ounce can chopped tomatoes
• 2 teaspoons dried mixed herbs
• 1 ounce dried spaghetti (gluten-free if necessary)
• 2 handfuls of watercress
• 3 tablespoons frozen peas
• Handful of fresh flat-leaf parsley, roughly chopped
• Pinch of sea salt and black pepper

PREPARATION

1. Heat the oil in a large pan over a medium heat, then add the onion and asparagus tips. Allow to cook for 2 minutes, then add the eggplant and celery to the pan along with the vegetable stock.
2. Tip in the tomatoes and mixed herbs, and increase the heat to high. Break the spaghetti into small pieces and add to the pan. Cover with a lid and cook for 10 minutes, stirring occasionally.
3. Stir through the watercress and peas, cooking for a further minute. Scatter over the parsley as you remove the pan from the heat. Season with sea salt and black pepper.

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