Photo of Green minestrone spring soup by WW

Green minestrone spring soup

6
4
4
SmartPoints® value per serving
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

pasta

50 g, (short)

olive oil

1 tbs

red onion

1 medium, finely chopped

celery

1 individual, 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 can(s), (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.

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