Celery minestrone
Serves: 4
Ingredients
- 2 tbsp olive oil
- 300g chopped celery, leaves reserved
- 1 onion, diced
- 1 carrot, diced
- 1 clove garlic, chopped
- 1 tsp celery salt
- salt and pepper, to taste
- 1 litre vegetable stock
- 75g orzo, or other small pasta
- 2 tomatoes, diced
- 1 tin chickpeas, drained and rinsed
- 50g grated Parmesan (optional), plus more for serving
Method
- Heat the oil in a large saucepan over a medium heat.
- Add the celery, onion, carrot, garlic, celery salt and season with salt and pepper.
- Cook, stirring occasionally for about 10 mins until the vegetables are tender.
- Add the stock and bring to a boil.
- Add the pasta and cook for 8-10 mins until tender.
- Add the tomatoes, chickpeas, half the reserved celery leaves and the Parmesan if you’re using it.
- Cook over medium heat for 5 mins until hot.
- Serve garnished with the remaining celery leaves and a little more Parmesan, if desired.
