Minestrone verde soup

INGREDIENTS

SERVES 4

1 large onion, chopped

2 garlic cloves, chopped

1 tbsp of olive oil

1 litre water

2 vegan stock cubes

100g leftover cooked pasta

100g frozen peas

50g green beans, chopped

50g asparagus, chopped

1 courgette, chopped

2 celery sticks, chopped

6 basil leaves

DIRECTIONS

Fry the onion and garlic in the olive oil.

Add 1 litre of water, the stock cubes, all remaining vegetables and bring to the boil.

Add the pasta to the pan and simmer for approximately 20 minutes.

Tear up the basil leaves and add to the soup for the last five minutes of cooking.

Recipe courtesy of zerowastescotland.org.uk