Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 15/10/24. See terms.
Join now
Photo of Green minestrone spring soup by WW

Green minestrone spring soup

3
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
While traditional minestrone has a tomato base, this sensational soup celebrates the flavours of fresh garden greens.

Ingredients

Dry pasta

50 g, (short)

Olive oil

1 tbs

Red onion

1 medium, finely chopped

Celery

1 stick(s), finely chopped

Zucchini

1 large, finely chopped

Fresh thyme

1 tsp, (2 sprigs)

Garlic

1 clove(s), crushed

Vegetable stock

2 cup(s), (500ml)

Broccoli

2 cup(s), (florets)

Frozen green peas

1 cup(s), (120g)

Canned cannellini beans, rinsed, drained

1 400g can, (1x 400g can)

Fresh basil

¼ cup(s)

Fresh mint

1 tbs

Tomato(es)

1 medium, vine-ripened, chopped

Instructions

  1. Cook the pasta in a small saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
  2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, celery, zucchini and thyme and cook, stirring, for 3–5 minutes or until vegetables are tender. Add the garlic and cook for 1 minute.
  3. Add the stock and 1 cup (250ml) water and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes. Add broccoli, peas and beans and simmer for 5 minutes or until the vegetables are tender. Stir in the pasta and reheat. Serve soup sprinkled with basil, mint and tomato.

Notes

SERVING SUGGESTION: wholegrain bread roll.TIPS: We used orecchiette in this recipe. You can also use elbow macaroni, small shell or spaghettini pasta.Onions should be stored in a cool, dry, dark place so they aren’t tempted to sprout. Wrap cut pieces of onion in plastic wrap and store in the fridge.

You might like

You might like