Spring Green Minestrone | Melissa Hemsley
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Spring Green Minestrone

Soups & bowl food

Spring Green Minestrone





All the cheerful colours of Spring, this Green Minestrone Soup is delicious in good weather and cold alike.  Homemade pesto is really easy and a great way to use up any leftover herbs so I like to swirl a little on top. Or to keep it really simple, a touch of extra virgin olive oil and a squeeze of lemon.


  1. Gently soften the leek/onion and celery in a medium saucepan for 5 minutes, stirring from time to time while you chop everything else.
  2. Add the garlic, courgettes and oregano/thyme for a few minutes
  3. Then add the stock/broth and let simmer on a medium heat for 10 minutes. Meanwhile cook up the pasta in a separate pan until just cooked then drain any excess water.
  4. Back to the soup, add the cooked chickpeas or beans as well as the frozen peas and a big pinch of sea salt, pepper and a squeeze of lemon for a final few minutes
  5. Add the cooked pasta, taste for seasoning and serve up with your choice of toppings.


  • 2 tablespoons of butter or ghee
  • 1 large leek or onion, diced or sliced
  • 2 fat cloves of garlic, finely chopped
  • 2 large sticks of celery diced or sliced
  • 1 tsp dried or fresh thyme or oregano leaves
  • 3 large courgettes, diced
  • 2 x 400g tins of cannellini beans or chickpeas
  • 2 handfuls of pasta of your choice
  • 1 litre of stock / broth / water – veg or chicken
  • 2 large handfuls of frozen peas or broad beans
  • Sea salt and black pepper
  • Good squeeze of lemon 

    To Serve (options)

  • extra virgin olive oil
  • Grated parmesan cheese
  • fresh basil or parsley, chopped
  • a swirl of pesto
  • chilli flakes

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