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Photo of White minestrone by WW

White minestrone

0
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Moderate
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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