SPRING MINESTRONE SOUP
There is nothing wrong with the original soup, I love it. But spring minestrone (or springestrone as I like to call it), is perfect for when the weather is getting just that little bit warmer.
Ingredients
- extra virgin olive oil
- 5 spring onions finely diced
- 3 garlic cloves minced
- 1/2 tsp dried chilli flakes
- 400 g can cannellini beans drained & rinsed
- 150 g any small-ish pasta shape
- 1.5 L vegetable stock
- 200 g frozen peas
- 250 g asparagus stems finely sliced & tips kept whole
- 2 handfuls spring greens
- 10 g fresh mint finely chopped
- 10 g fresh parsley finely chopped
- salt & freshly ground black pepper
- to serve: parmesan, lemon zest
Instructions
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Heat a good glug of olive oil in a large pot over a medium heat. Once hot, add the spring onions, garlic and chilli flakes and fry for 2-3 minutes, until softened and translucent.
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Add the cannellini beans, pasta, vegetable stock and a good pinch of salt into the pan, stir well, then bring to a boil. Lower the heat to a simmer, cover the pan with a lid and cook, stirring occasionally, for 10-12 minutes, until the pasta is al dente (adding more stock at any point, if the pan becomes too dry).
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Add the peas, asparagus and spring greens to the pan. Stir for a further 2-3 minutes, until the vegetables are bright green and tender, then taste and adjust the seasoning, if needed.
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Stir most of the chopped mint and parsley through the soup, then divide between bowls. Serve topped with the remaining herbs, a grating of parmesan and lemon zest and a good crack of black pepper.