Spring minestrone with pistou

Recipes / Meat

Fresh spring veggies and zesty pistou give this minestrone a lift.

Recipe «Spring minestrone with pistou» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp extra virgin olive oil, 1 leek, white part only, thinly sliced, 1 baby fennel, trimmed, finely chopped, 1 celery stick, finely chopped, 2 garlic cloves, crushed , 4 cups chicken consomme or Massel chicken style liquid stock, 1/2 cup dried baby farfalle pasta, 1/2 cup fresh or canned borlotti beans, rinsed, drained , 1 zucchini, ends trimmed, finely chopped, 1/2 cup frozen or fresh peas, 1 bunch thin asparagus, woody ends trimmed, thinly sliced, 1 cup finely shredded savoy cabbage, Finely grated pecorino, to serve, 1/2 cup finely chopped flat-leaf parsley, 1/4 cup finely chopped chives, 1 tsp finely grated lemon rind.

Ingredients:

  • 1 tbsp extra virgin olive oil 
  • 1 leek, white part only, thinly sliced 
  • 1 baby fennel, trimmed, finely chopped 
  • 1 celery stick, finely chopped 
  • 2 garlic cloves, crushed 
  • 4 cups chicken consomme or Massel chicken style liquid stock 
  • 1/2 cup dried baby farfalle pasta 
  • 1/2 cup fresh or canned borlotti beans, rinsed, drained 
  • 1 zucchini, ends trimmed, finely chopped 
  • 1/2 cup frozen or fresh peas 
  • 1 bunch thin asparagus, woody ends trimmed, thinly sliced 
  • 1 cup finely shredded savoy cabbage 
  • Finely grated pecorino, to serve 
  • 1/2 cup finely chopped flat-leaf parsley 
  • 1/4 cup finely chopped chives 
  • 1 tsp finely grated lemon rind 
  • 1 garlic clove, crushed 
  • 2 tbsp olive oil 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Ladle soup among serving bowls. Top with a dollop of pistou and sprinkle with pecorino. Serve immediately with crusty bread, if desired.