Minestrone Soup


1 Tbsp oil

½ onion

½ bunch celery

1 carrot

1 broccoli stalk (diced and optional if you have some to use, rather than composting)

1 tin tomatoes

1L stock (vegetable or chicken)

Salt to taste (can also add 1tsp of paprika, basil and oregano for flavour and 1/2 tsp of chili powder)

½ cup red lentils (optional)

½ cup pearl barley (optional)

1 cup pasta (or diced potato)


In a large pot, heat oil.  Dice onion and cook until it begins to soften.  Dice celery and carrot, broccoli stalk and add to the pot.  Stir together until it begins to soften.  Add tomatoes, salt (paprika/oregano) and stock to the pot and bring to the boil. Add lentils and barley (if using).  Simmer for 20 minutes.  Add pasta (or potatoes) to the pot and simmer for a further 15 minutes.

You can either grill some cheese on toast to serve with this, or make a batch of easy cheese scones. Any left-over scones can make the start of a great lunch for the following day.