Minestrone Verde
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 1hr 55mins
-
- Serves
- 4
-
- Calories
- 362
This herby minestrone soup is hearty enough to serve for dinner with crusty bread, or try it as a filling lunch topped with plenty of parmesan.
recipe updated Oct 8, 2019
Ingredients
-
- Garlic clove
- 2
-
- Leek
- 2
-
- Tomato
- 3
-
- Fresh parsley
- 3 tablespoons
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- Fresh chives
- 1 tablespoon
-
- Vegetable stock
- 1 L
-
- Olive oil
- 3 tablespoons
-
- Salt & pepper
- as needed
-
- Green beans
- 125 g
-
- Fresh broad beans
- 150 g
-
- Peas
- 125 g
-
- Orzo
- 75 g
-
- Canned cannellini beans
- 50 g
-
- Spinach
- 175 g
-
- Pesto
- as needed
-
- Parmesan cheese
- as needed
Tools
-
Stove
-
Large saucepan
Step preview
- Add olive oil to a clean large saucepan
- Heat - low heat
- Add garlic clove and leek to the large saucepan
- Cook until softened while stirring occasionally - 10 min
- Add tomato, fresh parsley and fresh chives to the large saucepan
- Season with salt & pepper to taste
- Cook until thickened - 15 min, low heat
- Add green beans, fresh broad beans and peas to the large saucepan
- Cook - approx 2 min
- Add vegetable stock to the large saucepan
- Boil - 10 min, high heat
- Add orzo, canned cannellini beans and spinach to the large saucepan
- Season with salt & pepper to taste
- Cook - 10 min
- Add fresh chives and fresh parsley to the large saucepan
- Serve
- Garnish with pesto
- Sprinkle with parmesan cheese