Minestrone primavera (spring minestrone)
User Reviews
5.0
6 reviews
Excellent
Minestrone primavera (spring minestrone)
Report
This spring take on the classic comes together quickly and is light, bright and tasty.
Share:
Ingredients
- ¼ onion (¼ onion is around ¼ cup)
- 1 rib celery (small)
- 1 clove garlic small (optional)
- 1 zucchini courgette, small-medium
- 2 oz green beans
- 5 stems asparagus
- 7 ¾ oz cannellini beans (7 ¾oz is half a standard 15.5oz can)
- 2 tbsp olive oil
- ½ cup peas fresh or frozen, as you have
- 3 cups stock chicken or vegetable
- 5 basil leaves approx
- a little parmesan or pecorino to serve
Add to Shopping List
Instructions
- Finley dice the onion and celery and chop the garlic relatively finely. Cut the zucchini/courgette into a small dice and trim the ends off the green beans and cut into lengths, around 1in/2.5cm. Cut the asparagus in short lengths, separating the tips to add slightly later. Drain and rinse the cannellini beans.
- Warm the olive oil in a medium-large pot/pan over a medium heat and add the onion and celery. Cook around 3-5 minutes until they are softening then add the garlic and cook a minute more.
- Add the zucchini, stir through and cook a minute then add the stock, cannellini beans, green beans and asparagus (apart from the tips). Bring to a simmer then reduce the heat. Cook around 5 minutes then add the asparagus tips and peas (add the peas a minute or two minutes earlier if they are fresh).
- Cook for another 2 - 3 minutes until the vegetables are tender and cooked, but remain green. Roughly tear the basil, stir through, then adjust seasoning, if needed, with a little salt and pepper. Serve, topped with some grated parmesan or pecorino.
Notes
- If you like, you can also add a couple extra additions, as mentioned in post above, such as some small pasta like ditalini - you could try around 2oz/56g for one quantity of this recipe. If you add pasta, add once the stock comes to a simmer but don't add the vegetables at this point. Give the pasta around 3-4 minutes before you add them to ensure it cooks, but without cooking the vegetables too much. You can also stir some pesto in as you serve, or add some parsley as you add the peas.
Nutrition Information
Show Details
Calories
289kcal
(14%)
Carbohydrates
34g
(11%)
Protein
10g
(20%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Sodium
1695mg
(71%)
Potassium
492mg
(14%)
Fiber
10g
(40%)
Sugar
9g
(18%)
Vitamin A
1596IU
(32%)
Vitamin C
38mg
(42%)
Calcium
118mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2-
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 1695mg | 71% |
| Potassium | 492mg | 10% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 1596IU | 32% |
| Vitamin C | 38mg | 42% |
| Calcium | 118mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
