Fresh spring veggies and zesty pistou give this minestrone a lift.
- Heat the oil in a large saucepan over medium heat. Add the leek, fennel, celery and garlic and cook, stirring, for 5 minutes or until leek softens. Add the consomme or stock, pasta, beans and zucchini and bring to a simmer. Cook, stirring occasionally, for 10 minutes or until pasta is tender.
- Meanwhile, to make the pistou, place the parsley, chives, lemon rind and garlic in a mortar and gently pound with a pestle until almost smooth. Gradually add the oil and stir until well combined. Season to taste with salt and pepper.
- Add the peas and asparagus to the soup and cook for 1-2 minutes or until bright green and tender crisp. Remove from heat and stir through the cabbage. Taste and season with salt and pepper.
- Ladle soup among serving bowls. Top with a dollop of pistou and sprinkle with pecorino. Serve immediately with crusty bread, if desired.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set