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Spring minestrone with pistou
Spring minestrone with pistou
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Vibrant spring vegetables with flavorful pistou elevate this minestrone soup.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 leek, white part only, thinly sliced
  • 1 baby fennel, trimmed, finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves, crushed
  • 1l chicken consomme
  • 60g pasta
  • 85g borlotti beans
  • 1 zucchini, ends trimmed, finely chopped
  • 80g pea
  • 1 bunch thin asparagus, woody ends trimmed, thinly sliced
  • 250.00 ml finely shredded savoy cabbage
  • Finely grated pecorino, to serve
  • 125.00 ml finely chopped flat-leaf parsley
  • 62.50 ml finely chopped chives
  • 1 tsp finely grated lemon rind
  • 1 garlic clove, crushed
  • 36.40 gm olive oil
Instructions:
  • In a large saucepan over medium heat, sauté leek, fennel, celery, and garlic in oil for 5 minutes until leek softens. Add consomme or stock, pasta, beans, and zucchini and bring to a simmer. Cook for 10 minutes, stirring occasionally, until pasta is tender.
  • For the pistou, combine parsley, chives, lemon rind, and garlic in a mortar. Crush gently with a pestle until almost smooth. Slowly pour in the oil and mix well. Season with salt and pepper to taste.
  • Add the peas and asparagus to the soup and cook until vibrant and al dente, about 1-2 minutes. Remove from heat and gently fold in the cabbage. Season with salt and pepper to taste.
  • Spoon soup into bowls. Add a spoonful of pistou and sprinkle with pecorino. Serve right away with crusty bread, if desired.

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