Green Minestrone
Is there anything better than a bowl of soup? Come rain or shine there is something so comforting about a big bowl of warm soup and this is no exception. This spring version of the classic is packed with garden peas, mangetout and baby spinach and a twist of lemon for that zesty flavour. Finished with shaving of plant-based parmesan and chilli flakes for an extra kick - this recipe is super simple and ready in the nick of time.
Serves
Ingredients
For the Pesto
<item-todo-done>25g mint<item-todo-done><item-todo-done>25g parsley<item-todo-done><item-todo-done>50g pistachios<item-todo-done><item-todo-done>100ml extra virgin olive oil<item-todo-done><item-todo-done>2 tbsp Nooch<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done> Pinch of salt<item-todo-done>
For the Base
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>1 celery stick<item-todo-done><item-todo-done>2 cloves of garlic<item-todo-done><item-todo-done>¼ tsp chilli flakes<item-todo-done><item-todo-done>170g orzo<item-todo-done><item-todo-done>1 ½ litre vegetable stock<item-todo-done><item-todo-done>200g green beans<item-todo-done><item-todo-done>100g mangetout<item-todo-done><item-todo-done>150g frozen peas<item-todo-done><item-todo-done>200g baby spinach<item-todo-done><item-todo-done>1 carrot<item-todo-done><item-todo-done>1 lemon<item-todo-done>
To Serve
<item-todo-done>50g plant-based parmesan<item-todo-done>
Before you start
Saucepan | Small Bowl of a Food Processor
Prep the veg
- Dice the onion and thin slice the celery
- Grate the garlic
- Trim and roughly chop the green beans
- Trim the mangetout
- Peel the carrot into ribbons
- Juice the lemon
Make the pesto
- Pick the mint and parsley leaves
- Zest and juice the lemon
- Place all the pesto ingredients in a blender and blend to a chunky pesto
- Season to taste with salt
Make the base
- Heat the olive oil in a deep pan over a medium heat
- Add the onion and celery and cook for 8 minutes until softened
- Add the garlic and fry for few minutes
- Pour in the veg stock and bring to a simmer
- Add the orzo and cook for 5 minutes then add the green beans, mangetout and peas and cook for another 5 minutes until the veg are cooked
- Stir through the carrot ribbons and spinach to wilt
- Season to taste with the lemon
Finish and serve
- Finely grate the parmesan
- Divide the minestrone between bowls
- Swirl through the pesto and finish with the parmesan to serve