Spring minestrone Soup

Logo inversed 6722ae947718efd909321a5bf650376ecbd1aedc5137b85e95999ea5959530a5 No Image Available
  • 6 heaped tablespoons fresh pesto
  • 1.5 litres organic chicken, ham or vegetable stock
  • 1 bulb fennel
  • 100g fine asparagus
  • 2 Romanesco cauliflowers, or 1 large cauliflower
  • 6 baby courgettes
  • 6 plum tomatoes
  • extra virgin olive oil
  • 2 cloves garlic, finely sliced
  • 1 bunch spring onions, finely chopped
  • 100g green beans, finely sliced
  • 100g yellow beans, finely sliced
  • 100g peas, podded
  • 100g broad beans, podded
  • 100g spaghetti, broken-up
  • sea salt
  • freshly ground black pepper
  • 1 small handful fresh green or purple basil
  • 1 small handful fresh chives
  1. Bring a pot of stock to the boil. Then you need to get all the vegetables prepared and put to one side. The fennel has to be halved, sliced and finely chopped, the asparagus needs to have the woody ends removed, the stalks finely sliced and the tips left whole, the cauliflowers need to be divided into small florets, the courgettes need to be quartered lengthways and finely chopped and finally the tomatoes need to be blanched. Cut them in half, remove the pips and finely slice.
  2. In a casserole-type pan (quite wide but not very deep) put 5 tablespoons of olive oil and heat the pan on a medium heat. Add the garlic, spring onions and fennel and gently fry without colouring at all for about 15 minutes.
  3. Then add the rest of your prepared vegetables, the pasta and your boiling stock. Bring to the boil, simmer for about 10 minutes, season, and serve in big bowls with a dollop of fresh pesto in the middle, a sprinkling of chopped basil and chives, and a drizzle of extra virgin olive oil.