Green Minestrone
- Simple
- 0:10 20
- 19 ingredients
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: 4
Ingredients
For the Pesto
- 25g mint
- 25g parsley
- 50g pistachios
- 100ml extra virgin olive oil
- 2 tbsp Nooch
- 1 lemon
- Pinch of salt
For the Base
- 2 tbsp olive oil
- 1 onion
- 1 celery stick
- 2 cloves of garlic
- ¼ tsp chilli flakes
- 170g orzo
- 1 ½ litre vegetable stock
- 200g green beans
- 100g mangetout
- 150g frozen peas
- 200g baby spinach
- 1 carrot
- 1 lemon
To Serve
- 50g plant-based parmesan
Before you start
Saucepan | Small Bowl of a Food Processor
Step 1
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
Ingredients
- 1 onion
- 1 celery stick
- 2 cloves of garlic
- 200g green beans
- 100g mangetout
- 1 carrot
- 1 lemon
Step 2
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
Ingredients
- 25g mint
- 25g parsley
- 50g pistachios
- 100ml extra virgin olive oil
- 2 tbsp Nooch
- 1 lemon
- Pinch of salt
Step 3
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
Ingredients
- 2 tbsp olive oil
- 170g orzo
- 1 ½ litre vegetable stock
- 150g frozen peas
- 200g baby spinach
Step 4
Finish and serve
- Finely grate the parmesan
- Divide the minestrone between bowls
- Swirl through the pesto and finish with the parmesan to serve
Ingredients
- ¼ tsp chilli flakes
- 50g plant-based parmesan