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Green spring minestrone
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 3 cloves garlic, crushed
- 1 leek, white part only, finely chopped
- 4 sticks celery, finely chopped
- 1 small fennel bulb, trimmed and finely sliced
- 2 cups frozen peas
- 1 cup peeled broad beans
- 1 bunch asparagus, trimmed, and cut into bite sized pieces
- 500mL salt reduced vegetable stock (*see tip)
- 500mL water
- 600g no added salt cannellini beans, drained and rinsed
- 1/2 bunch parsley, chopped
- 4 teaspoons store-bought basil pesto, to serve
- Heat the oil in a large wide-based pot. Add the garlic, onion, leek and celery and cook stirring for 5-7 minutes or until softened.
- Add the fennel, peas, broad beans and asparagus and cook for a further 5 minutes.
- Add the vegetable stock, water and cannellini beans and bring to the boil and cook until the vegetables are tender. Add parsley, stir to combine and remove from the heat.
- Divide between serving bowls and top with pesto to serve.
Tips
- Check out Heart Foundation ‘Basic’ Recipe for Homemade Vegetable Stock.
- See ‘Additional Basics’ Basil Pesto Recipe if you prefer to make pesto yourself.
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