Spring Minestrone

Spring is the perfect time for soups, still cold enough to justify something comforting but warm enough to keep it light. I am celebrating the best of the spring veg by adding asparagus, fennel, broad beans and sweet peas to the mix but a minestrone is all about using what you veggies you have.

You can go as chunky or as fine here, just cut the veggies accordingly. The soup is quite hearty, feel free to leave out the can of beans.

Wonderful drizzled or served alongside some garlic bruschetta. A good sprinkle of parmesan would be amazing.

• 6 tablespoons extra viewing olive oil
• 1 tsp fennel seeds
• 1 bunch red spring onions, finely chopped
• 4 courgettes, top & tailed and chopped
• 4 celery sticks, no leaves chopped
• 1 fennel bulb, reserve some fonds to garnish
• 1 bunch rainbow chard, stalks removed & finely chopped, leaves washed, dried and finely chopped
• 3 garlic cloves, finely sliced
• 2 tbsp tomato paste
• 1.2l good hot veggie stock
• 1 x 400g chopped tomatoes
• 1 x 400g cannelini beans
• 2 cups mix of: asparagus, woody bit removed at the bottom, tops halved and stems diced, broad beans (podded), peas (podded)
• salt & pepper

1. Heat the olive oil in a medium saucepan on a medium heat, add the fennel seeds and stir until fragrant.
2. Add the fennel, courgette, celery, diced chard stalks and spring onions, stir to coat in oil and cook covered for about 15min until soft, stirring occasionally.
3. Blanching broad beans: In the meantime boil some water, get some ice cold water ready in a bowl, once the water has boiled, add the broad beans and cook for 4 minutes, remove with a slotted spoon and add to the cold water. Make a small incision in the broad bean with your nail and pop the broad bean from the skin. Keep aside.
4. Once the veggies are soft, add the garlic and tomato paste, cook until fragrant, 2 minutes, now add the chopped tomatoes, beans and hot stock, stir and add 2 pinches of salt, simmer gently for 10 minutes.
5. Add the chopped chard leaves and stir until soft, about 5 minutes.
6. Taste and season with salt and pepper, once you are happy with the seasoning, add the asparagus, peas and broad beans and heat through, only about 2 minutes.
7. Once ready to serve, ladle the soup in soup bowls, add the fennel fonds and parmesan and an extra drizzle of olive oil.