Minestrone Primavera (Italian Spring Vegetable Soup)
Use the camera icon to toggle the step by step photos on and off. Minestrone Primavera, a spring vegetable soup packed full of delicious green veg, cannellini beans and topped with pecorino cheese.
Servings: 4 - 6 servings
Ingredients
- 7 oz (200g) asparagus (a large bunch)
- 3/4 cup (100g) frozen peas
- 3 oz (85g) green beans roughly chopped
- 1 leek
- 2 cloves garlic grated or minced
- 1 zucchini (courgette) chopped into bite size pieces
- 1 cup (200g) cannellini beans canned
- 5 cups (1200ml) vegetable stock
- 1 large handful basil chopped
- Pecorino cheese for serving
- 1 tablespoon olive oil
- Salt and pepper to season
Instructions
- Cut the leek in half and wash it thoroughly. Cut it into thin slices, discarding the hardy top leaves. Cut the zucchini into bite-sized pieces.
- Heat 1-2 tablespoons of olive oil in a large pot. Add the leek and zucchini and saute until the leek is soft (photos 1 and 2).
- Next, add the minced garlic and cook for 1-2 minutes. Add the roughly chopped green beans and asparagus and stir to coat in the oils (photos 3 and 4).
- Add the vegetable stock and bring to a boil. Turn down to a simmer and simmer for 10-15 minutes until the vegetables are tender.
- Finally, add the frozen peas, cannellini beans and fresh basil with a pinch of salt and pepper. Cook for 1-2 minutes until the peas are cooked (photos 5 and 6).
- Taste for seasoning and add more salt and pepper as needed. Serve in bowls topped with pecorino cheese.
Notes
- Stock - good quality stock makes a big difference here. You can use veg or chicken.
- Storage - will keep well in the fridge for around 2 days.
Nutrition
Calories: 143kcal | Carbohydrates: 24g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1312mg | Potassium: 382mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1846IU | Vitamin C: 27mg | Calcium: 81mg | Iron: 3mg
