2 x 3 second spray(s)
2 clove(s), crushed
1 whole, thinly sliced
1 small, thinly sliced, fronds reserved
1 cup(s), (1/4 of whole small cabbage) finely shredded
1 medium, cut into 1cm pieces
Canned cannellini beans, rinsed, drained
1 can(s), (1x400g can)
Vegetable stock cube
2 individual, to make 1L (4 cups) liquid stock
1 bunch(es), cut into 1cm lengths
Frozen green peas
½ cup(s), (60g)
- 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.
- 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.
- 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.