15-Minute Zucchini, Pea, and Watercress Minestrone

Katy from One Green Planet/ Photo credit: Katy

4 Servings

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

Instructions

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. Add 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 in the watercress and peas, cooking for another minute. Scatter the parsley over the dish after you remove the pan from the heat. Season with sea salt and black pepper.