Simon's Green Minestrone

Get your vege fix and keep warm as the evenings begin to cool with Simon's hearty green minestrone recipe - packed with goodness!

Ingredients

  • 6 tablespoons olive oil, divided
  • 1 leek, white and pale-green parts only, chopped
  • ½ small fennel bulb, finely chopped
  • ½ small white onion, finely chopped
  • 2 celery stalks, thinly sliced
  • 4 cups low-sodium vegetable or chicken stock
  • 1 cup of slice been beans
  • 1 cup fresh shelled peas or fava beans (from about 1 lb. pods) or frozen
  • 1 cup diced courgettes
  • 1 cup of shredded young silver beet leaves
  • Salt and freshly ground black pepper
  • ½ cup fregola, ditalini, or other pasta
  • 1½ cups (lightly packed) fresh flat-leaf parsley leaves
  • ½ shallot, finely chopped
  • 1 bunch of spring onions, thinly sliced
  • Shaved parmesan (for serving)

Prep time: 30 mins.

  1. Heat 2 Tbsp. oil in a large heavy pot over medium heat.
  2. Cook leek, fennel, yellow onion, and celery, stirring occasionally, until softened but not taking on any color, about 5 minutes.
  3. Add broth; bring to a boil, reduce heat, and simmer until vegetables are just tender, 10-15 minutes.
  4. Add sliced beans and peas and simmer until just tender, about 5 minutes
  5. Add courgettes, season with salt and pepper.
  6. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add pasta to soup.
  7. Add silverbeet and wilt.
  8. While pasta is cooking, process parsley and remaining 4 Tbsp. oil in a food processor to a coarse paste.
  9. Transfer to a small bowl, and mix in shallot and spring onions.
  10. Season pesto with salt and pepper.
  11. Serve soup topped with parmesan. (Also works well topped with pesto and/or pearl onions.)

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    Simon's Green Minestrone Comments

    • looks good

      neela Govind

    • We're going to have this for dinner tonight. Not sure what to do with the pesto though? Is it to go in the soup or on bread on the side?

      Marianne Palmer

    • Hi Marianne, pesto can be used as a topper - add a dollop or drizzle on top after serving. Thanks, Tui Team.

      jenna