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Green minestrone with gremolata
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Savor a hearty, budget-friendly bean soup bursting with lemon, parsley, and vibrant veggies for a nourishing winter meal.
Ingredients:
  • 9.20 gm olive oil
  • 1 brown onion, finely chopped
  • 1/4 small (about 450g) savoy cabbage, outer leaves removed, finely shredded
  • 1L (4 cups) water
  • 1 tsp vegetable stock powder
  • 1 x 400g can cannellini beans, rinsed, drained
  • 1 large zucchini, trimmed, cut into 5mm pieces
  • 250g broccoli, trimmed, cut into small florets
  • 200g green round beans, trimmed, cut into 3cm lengths
  • 62.50 ml chopped fresh continental parsley
  • 2 tsp finely grated lemon rind
Instructions:
  • In a large saucepan, heat oil over medium heat. Sauté onion until soft, stirring frequently for about 5 minutes. Stir in garlic and cook until aromatic for about 1 minute. Add cabbage and cook, stirring occasionally, until it wilts slightly for about 2 minutes.
  • Combine water, stock powder, and cannellini beans in a pot. Bring the mixture to a boil, stirring occasionally. Reduce heat and simmer for 5 minutes.
  • Add the zucchini, broccoli, and green beans to the pot and simmer for 5 minutes, or until the broccoli is vibrant green and tender-crisp.
  • In a bowl, mix together parsley and lemon rind. Serve the soup in bowls and top with the parsley mixture.

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