18 May 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.
- Gently soften the leek/onion and celery in a medium saucepan for 5 minutes, stirring from time to time while you chop everything else.
- Add the garlic, courgettes and oregano/thyme for a few minutes
- 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.
- 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
- 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