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5.0 from 6 votes

Minestrone primavera (spring minestrone)

This spring take on the classic comes together quickly and is light, bright and tasty.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 -
Calories: 289 kcal
Course: Appetizer , Lunch
Cuisine: Italian

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 tems 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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).
  4. 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

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

% 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.