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Spring minestrone
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Total Time:
45 minutes
Seasonal minestrone with Genoese twist: Vibrant and diverse variation of the classic soup, using fresh pesto for a burst of flavor. Perfect for any time of year as a filling and satisfying meal.
Ingredients:
  • 6 heaped tablespoons fresh pesto
  • 1.5 litres organic chicken, ham or vegetable stock
  • 1 bulb fennel
  • 100 g fine asparagus
  • 2 Romanesco cauliflowers or 1 large cauliflower
  • 6 baby courgettes
  • 6 ripe plum tomatoes
  • olive oil
  • 2 cloves garlic
  • 1 bunch of spring onions
  • 200 g green and yellow beans
  • 100 g peas
  • 100 g broad beans
  • 100 g spaghetti
  • ½ a bunch of fresh green or purple basil
  • 1 small handful of fresh chives
  • extra virgin olive oil
Instructions:
  • 1. In a large pot, bring stock to a boil. Meanwhile, prepare the vegetables as follows: - Halve and finely chop the fennel. - Remove woody ends and slice asparagus stalks; leave tips whole. - Divide cauliflower into small florets. - Quarter courgettes lengthways and chop finely. - Blanch, halve, remove seeds, and finely slice tomatoes. 2. In a casserole pan over medium heat, drizzle olive oil. Add sliced garlic, chopped spring onions, and fennel. Cook gently for 15 minutes. 3. Slice green beans, pod peas and broad beans, and break up pasta. Add to the pan along with the other vegetables and boiling stock. 4. Bring to a boil, then simmer for 10 minutes. 5. Finely chop basil leaves and chives. 6. Season soup with salt and pepper. Serve in bowls with a dollop of fresh pesto, chopped basil and chives, and a drizzle of extra virgin olive oil. Enjoy!

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