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–+ servings

Spring minestrone

Any soup that takes minimal preparation but blips away on the stove for a long time is my kind of soup. I especially love this one, which is both comforting and light.
Couverts6
Deel op Facebook Print Recipe

Equipment

  • large saucepan

Ingredients

  • 2 cups 390 g dried cannellini beans, soaked in cold water overnight or for 4–6 hours, then drained
  • ¼ cup 60 ml olive oil, plus extra for drizzling
  • 3 leeks white and pale green parts only, cut into 1 cm (½ inch) rounds
  • 1 fennel bulb thinly sliced
  • 4 garlic cloves finely chopped
  • 1 tsp fennel seeds
  • ½ tsp freshly ground black pepper
  • 1 parmesan rind optional
  • Grated zest of 1 lemon
  • 1 cup 140 g frozen peas
  • 1 good handful sugar snap peas
  • 1 handful baby spinach leaves roughly chopped
  • Parmesan cheese to serve
  • Salsa verde to serve

Instructions

  • Place the beans in a large saucepan of water.
  • Bring to the boil over high heat, then reduce the heat to medium and cook for 40 minutes or until the beans are tender.
  • Drain and set aside.
  • Heat the oil in a large saucepan over medium heat.
  • Add the leek, fennel, garlic, fennel seeds and pepper.
  • Cook, stirring often, for 10 minutes or until the vegetables are soft and translucent.
  • Add the parmesan rind, if using, beans, lemon zest and 6 cups (1. 5 litres) water.
  • Bring to a simmer, reduce the heat and cook for 1 hour.
  • Throw in the frozen peas, sugar snap peas and spinach and cook for 5 minutes or until just tender.
  • Discard the parmesan rind.
  • Serve the soup with lots of grated parmesan and a good dollop of salsa verde.
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Course; Soup