Get your vege fix and keep warm as the evenings begin to cool with Simon's hearty green minestrone recipe - packed with goodness!
- 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.
- Heat 2 Tbsp. oil in a large heavy pot over medium heat.
- Cook leek, fennel, yellow onion, and celery, stirring occasionally, until softened but not taking on any color, about 5 minutes.
- Add broth; bring to a boil, reduce heat, and simmer until vegetables are just tender, 10-15 minutes.
- Add sliced beans and peas and simmer until just tender, about 5 minutes
- Add courgettes, season with salt and pepper.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add pasta to soup.
- Add silverbeet and wilt.
- While pasta is cooking, process parsley and remaining 4 Tbsp. oil in a food processor to a coarse paste.
- Transfer to a small bowl, and mix in shallot and spring onions.
- Season pesto with salt and pepper.
- Serve soup topped with parmesan. (Also works well topped with pesto and/or pearl onions.)