Green Minestrone

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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.

Start cooking ➞




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
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