Green minestrone with spinach sauce recipe


Hearty minestrone makes the most of seasonal green spring veg – packing every bowl with asparagus, peas and spinach. Spaghetti and butter beans bulk out the veg, whilst a swirl of vibrant spinach sauce brings this Italian-style veggie soup to life.


Serves 4 - 15 mins to prepare and 25 mins to cook -  368 calories / serving -  Freezable



Ingredients
2 tsp olive oil
2 garlic cloves, sliced
50g spring onions, trimmed, halved and sliced
2 carrots, peeled and finely diced
2 celery sticks, finely diced
2 vegetable stock cubes, made up to 1.5ltr
100g spaghetti, snapped into short lengths
250g asparagus, trimmed
100g frozen peas
100g baby spinach
400g tin butter beans, drained and rinsed
1 lemon, juiced
15g fresh flat-leaf parsley, roughly chopped
vegetarian hard cheese or Gruyère, grated, to serve (optional)

For the spinach sauce
1 garlic clove, finely chopped
50g baby spinach
30g vegetarian hard cheese or Gruyère, grated
50ml olive oil

Shop Ingredients from Tesco Here

Put the spinach sauce ingredients in a food processor. Season with pepper, then blitz to a rough paste. Set aside.


Heat the oil in a large saucepan over a medium heat and fry the garlic and spring onions for 2 mins. Stir in the carrots and celery and cook for a further 5 mins, stirring regularly. Pour in the vegetable stock, increase the heat and bring to a simmer. Add the spaghetti and cook for 10 mins.


Meanwhile, slice the asparagus stems into 1cm rounds, leaving the tips whole. Add the asparagus and the peas to the pan and cook for 3 mins until just cooked through.


Stir through the spinach, butter beans, lemon juice and parsley. Season with black pepper and cook for 2 mins. Divide between 4 bowls and serve with a heaped tbsp spinach sauce, and a sprinkling of cheese, if you like.

Tip: The soup will keep for up to three days in the fridge but you might need to top up the stock as the spaghetti and veg will soak it up.

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