Minestrone with spring vegetables and bruchetta

Recipes / Soups

Bruschetta is the star in this bowl of minestrone. Grab a spoon and tuck in!

Recipe «Minestrone with spring vegetables and bruchetta» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 100ml extra virgin olive oil, plus extra, to drizzle, 1 onion, finely chopped, 1 bunch baby carrots, trimmed, peeled, halved widthwise, 3 cloves garlic, crushed, 1/2 firmly packed cup mint leaves , 50g finely grated parmesan, 2 zucchinis, cut into 1.5cm pieces, 375g green beans, cut into thirds , 1 bunch asparagus, halved widthwise on the diagonal, 1.25L Massel chicken style liquid stock or water, 300g fresh podded peas or frozen peas, 100g baby spinach, 6 slices ciabatta or other Italian-style bread.

Ingredients:

  • 100ml extra virgin olive oil, plus extra, to drizzle 
  • 1 onion, finely chopped 
  • 1 bunch baby carrots, trimmed, peeled, halved widthwise 
  • 3 cloves garlic, crushed 
  • 1/2 firmly packed cup mint leaves 
  • 50g finely grated parmesan 
  • 2 zucchinis, cut into 1.5cm pieces 
  • 375g green beans, cut into thirds 
  • 1 bunch asparagus, halved widthwise on the diagonal 
  • 1.25L Massel chicken style liquid stock or water 
  • 300g fresh podded peas or frozen peas 
  • 100g baby spinach 
  • 6 slices ciabatta or other Italian-style bread 

Instructions

  1. Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion, carrots, two-thirds of the garlic and 1 teaspoon salt, and cook, stirring occasionally, for 8 minutes or until onion is soft.
  2. Meanwhile, process remaining garlic and 60ml (1/4 cup) oil with mint and parmesan in a food processor to a paste. Transfer to a bowl and set aside.
  3. Add zucchinis, beans and asparagus to onion mixture and cook, stirring, for 5 minutes. Add stock and bring to the boil. Add peas and cook for 5 minutes or until vegetables are tender. Stir in spinach and cook for 1 minute or until wilted. Season with salt and pepper.
  4. Meanwhile, to make bruschetta, preheat a chargrill pan over medium heat. Drizzle bread on both sides with a little extra oil, then cook for 1 1/2 minutes each side or until charred.
  5. Spread bruschetta with mint mixture. Ladle soup among bowls, top with bruschetta and serve immediately.