Full of lovely greens, veg and herbs, this fresh take on minestrone soup sums up the best of spring. Topped with a basil pesto. Perfection!
30 Minutes. Vegetarian. 190 Calories.
1 stick celery
1 small brown onion
1 garlic clove
1 small natural vegetable stock cube
1 large natural vegetable stock cube
6 spears asparagus
1 small zucchini
16 broad beans (1 cup)
140g chat potatoes
300g ditalini (pasta)
2 teaspoons pesto
Prepare stock & vegetables
Fill and bring kettle to the boil. Once boiled dissolve stock cubes provided in a jug of the boiled water (750ml full). Peal and finely chop the onion. Finely chop the celery. Crush and finely chop the garlic. Trim the ends of the asparagus and cut into bite size pieces. Remove the ends of the zucchini, cut in half length-ways and cut into 0.5cm thick half moons slices. Wash the potatoes and cut into eights.
Cook the pasta
In a small pot boil water and a teaspoon of salt and bring to the boil. Once boiling rapidly, add the pasta and cook for 10 - 12 minutes or until al dente. Drain and set aside.
Heat a medium pot to a low heat and add enough olive oil to cover the base. Add the onion and celery and saute for 5 minutes. While cooking pod the broad beans into a cup. Stir through the garlic and cook for a further 2 minutes. Pour over the stock, bring to the boil and then add the potatoes. Simmer for 5 minutes. Add the asparagus, zucchini and broad beans and cook for a further 5 minutes until the broad beans and potatoes are cooked and tender. Finely chop the mint and parsley.
Season with salt and black pepper to taste. Remove from the heat and stir through the pasta, mint and parsley. Ladle among bowls and top with a spoonful of pesto.
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