Frozen Veggie Minestrone Soup

Serves 4-6

Time 45 minutes

Ingredients

2 tbsp (40ml) extra virgin olive oil 

1 large (180g) brown onion, peeled and finely diced 

3 cloves garlic, peeled and finely sliced

1 tbsp (5g) sweet paprika 

½ tsp ground cumin 

½ tsp dried oregano 

300g frozen pea and corn mix 

100g frozen spinach 

200g frozen spring greens 

1x 400g tin borlotti beans, rinsed and drained 

1x 400g tin chickpeas, rinsed and drained 

1.5L vegetable stock

4 tbsp (approx ¼ bunch)  freshly chopped parsley

Method

Heat a large saucepan on medium heat, add extra virgin olive oil, onion and garlic cover and cook for 5-6 minutes until translucent. 

Add spices and cook for a further 1 minute, then add frozen vegetables, beans, chickpeas and stock. 

Bring to a boil, then reduce heat to simmer for 30 minutes.

Serve as is or with a slice of wholegrain or sourdough toast.