White minestrone
0
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
A delicious way to get more veggies into your day is to make this dish. Packed with goodness and topped with crispy prosciutto, it will definitely satisfy.
Ingredients
Oil spray
2 x 3 second spray(s)
Garlic
2 clove(s), crushed
Leek
1 whole, thinly sliced
Fennel
1 small, thinly sliced, fronds reserved
Savoy cabbage
1 cup(s), (1/4 of whole small cabbage) finely shredded
Zucchini
1 medium, cut into 1cm pieces
Canned cannellini beans, rinsed, drained
1 400g can, (1x400g can)
Vegetable stock cube
2 individual, to make 1L (4 cups) liquid stock
Asparagus
1 bunch(es), cut into 1cm lengths
Frozen green peas
½ cup(s), (60g)
Instructions
1
Lightly spray a large saucepan with oil and heat over medium heat. Cook garlic, leek, fennel and cabbage, stirring, for 10 minutes or until softened.
2
Add zucchini, beans, stock and 2 cups (500ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until zucchini is tender.
3
Add asparagus and peas to stock mixture and cook for 3 minutes or until just tender. Serve minestrone topped with a few reserved fennel fronds.
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