PREP TIME: 20mins COOKING TIME: 40mins

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.

SERVING SUGGESTION

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

INGREDIENTS
  • 1 fennel bulb, reserve some fonds to garnish
  • 1 bunch red spring onions, finely chopped (I used some of the green too)
  • 4 courgettes, top & tailed and chopped
  • 4 celery sticks, no leaves chopped
  • 2 cups mix of: asparagus, woody bit removed at the bottom, tops halved and stems diced, broad beans (podded), peas (podded)
  • 1 bunch rainbow chard (normal is 100%), stalks removed & finely chopped, leaves washed, dried and finely chopped
  • 1 tspn fennel seeds
  • 3 garlic cloves, finely sliced
  • 1.2l good hot veggie stock
  • 1 x 400g chopped tomatoes
  • 1 x 400g cannelini beans (opt)
  • 6 tablespoons good olive oil
  • salt & pepper
METHOD
  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. 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 chopped tomatoes and then the hot stock, stir and add 2 pinches of salt, simmer gently for 10 minutes.
  5. Add the chard and stir until soft, about 5 minutes.
  6. Add the cannelini beans is using. Add a little more stock if you prefer a less chunky soup.
  7. Taste and season with salt and pepper, once you are happy with the seasoning, add the asparagus, peas and broad beans and heat through.
  8. Once ready to serve, ladle the soup in soup bowls, add the fennel fonds and parmesan and an extra drizzle of olive oil.

PREP TIME: 20mins COOKING TIME: 40mins

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.

SERVING SUGGESTION

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

INGREDIENTS

  • 1 fennel bulb, reserve some fonds to garnish
  • 1 bunch red spring onions, finely chopped (I used some of the green too)
  • 4 courgettes, top & tailed and chopped
  • 4 celery sticks, no leaves chopped
  • 2 cups mix of: asparagus, woody bit removed at the bottom, tops halved and stems diced, broad beans (podded), peas (podded)
  • 1 bunch rainbow chard (normal is 100%), stalks removed & finely chopped, leaves washed, dried and finely chopped
  • 1 tspn fennel seeds
  • 3 garlic cloves, finely sliced
  • 1.2l good hot veggie stock
  • 1 x 400g chopped tomatoes
  • 1 x 400g cannelini beans (opt)
  • 6 tablespoons good olive oil
  • salt & pepper

METHOD

  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. 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 chopped tomatoes and then the hot stock, stir and add 2 pinches of salt, simmer gently for 10 minutes.
  5. Add the chard and stir until soft, about 5 minutes.
  6. Add the cannelini beans is using. Add a little more stock if you prefer a less chunky soup.
  7. Taste and season with salt and pepper, once you are happy with the seasoning, add the asparagus, peas and broad beans and heat through.
  8. Once ready to serve, ladle the soup in soup bowls, add the fennel fonds and parmesan and an extra drizzle of olive oil.

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