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.
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