Try this delicious green minestrone soup
Winter is in full stride and this green minestrone, loaded with crunchy, chewy, green winter veg, is just what the weather ordered.
Ingredients:
- ¼ cup olive oil, plus extra for serving
- 4 baby leeks, finely chopped
- 2 cloves garlic, finely chopped
- Italian parsley 20 g, finely chopped
- Swiss chard 400 g, shredded
- Fine green beans 150 g, thinly sliced
- Mange tout 80 g
- 6 cups chicken or vegetable stock
- Sea salt and freshly ground black pepper, to taste
- Shelled green peas 80 g
- Shelled broad beans 110 g
- Shelled edamame beans 110 g
- Tiny pasta such as orzo 50 g, cooked
- Torn basil leaves or chopped Italian parsley, for serving
- Basil pesto to serve
- Parmesan, grated, for serving
Method:
- Heat the oil in a pan and gently cook the leeks and garlic until starting to soften. Stir in the parsley. Add the chard and cook for 10 minutes, adding a little more oil.
- Pour over the stock and season to taste.
- Add the mange tout and fine green beans, stir through, cover and let simmer for 15 minutes.
- Add the broad beans, edamame beans and shelled peas, and cook for a few minutes until tender.
- Add the cooked pasta and stir through (or add the pasta to your bowl and pour the soup over).
- Serve sprinkled with fresh herbs, basil pesto, grated Parmesan and a drizzle of olive oil.
Cook's note: The consistency of this soup is almost more like a vegetable stew than a true soup. Feel free to thin it down with stock if it feels too thick.
Need a quick fix?