Herby Green Minestrone

Ingredients:

FOR THE MINESTRONE

  • 1 tbsp extra virgin olive oil

  • 2 celery sticks, finely diced

  • 1 medium leek, finely sliced

  • 1 large eschalion shallot or small onion, finely diced

  • 3 garlic cloves, minced

  • 1 1/2 400g tins of cannellini beans, drained

  • 1 litre vegetable stock, plus a little extra

  • 75g dried pasta

  • 1 heaped tbsp chopped fresh parsley

  • 1 heaped tbsp chopped fresh dill

  • 100g frozen peas

  • 200g asparagus, ends removed and sliced into pieces

  • Zest of 1 lemon

GARNISH

  • Lemon zest

  • Chilli flakes

  • Chopped herbs

  • Evoo

  • Pesto (see below)

FOR THE PESTO:

  • 30g fresh basil leaves

  • 1 tbsp extra virgin olive oil

  • 1 tbsp water

  • 1 tsp nutritional yeast

  • 1 tsp lemon

  • 1 small garlic clove

  • Pinch of salt

Instructions:

  • Add the oil to a large pan and put onto a medium heat. Add the celery, leeks and shallot and sauté for 10-15 minutes until soft. Add the garlic for the last couple of minutes. Don’t rush this part, it’s where the flavour comes from!

  • Add the beans and season with salt and pepper. Mix well. Pour in the stock and bring to a simmer. Simmer for 5 minutes and then add the pasta. Mix well and cover with a lid. Leave to cook for around 10 mins or until the pasta is al dente, stirring now and again. Season to taste with salt and pepper.

  • Add the peas, asparagus, parsley and dill and stir. Cook for a few minutes until the veg is tender. Stir in the lemon zest and then serve in bowls topped with pesto, herbs, chilli flakes and a drizzle of olive oil. Enjoy! 💛