Celery minestrone

Celery minestrone
Serves: 4
  • 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
  1. Heat the oil in a large saucepan over a medium heat.
  2. Add the celery, onion, carrot, garlic, celery salt and season with salt and pepper.
  3. Cook, stirring occasionally for about 10 mins until the vegetables are tender.
  4. Add the stock and bring to a boil.
  5. Add the pasta and cook for 8-10 mins until tender.
  6. Add the tomatoes, chickpeas, half the reserved celery leaves and the Parmesan if you’re using it.
  7. Cook over medium heat for 5 mins until hot.
  8. Serve garnished with the remaining celery leaves and a little more Parmesan, if desired.
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