Green Minestrone

A seasonal spin on traditional minestrone, this wholesome soup makes a filling lunch or evening meal. You could use any mix of greens you like in the broth, such as sliced spring greens or peas.

Ingredients

Vegetarian

Serves: 4

Ready in: 25 mins

• 1 tbsp olive oil
• 2 leeks, thinly sliced
• 1 stick of celery, diced
• 1 garlic clove, finely chopped
• 3 spring onions, sliced
• 1.4 litres vegetable stock
• ½ lemon, zested and juiced
• 1 x 400g tin cannellini beans, drained and rinsed
• 70g wholewheat or regular spaghetti, cut into short lengths
• 1 courgette, diced
• 100g baby spinach
• A little green pesto, or grated vegetarian hard cheese or parmesan, to serve

Method

1. Heat the oil in a large saucepan and add the leeks and celery. Cook over a low-medium heat for 6-7 mins until softened, then add the spring onions and garlic and cook for a further 2-3 mins until just starting to turn golden.
2. Add the stock, lemon juice and zest and beans then bring to a simmer. Add pasta and cook for 5 mins. Add the courgette and cook for a further 5 mins, adding the spinach for the last minute of cooking.
3.  Serve the soup in bowls topped with a little green pesto, grated hard vegetarian cheese or parmesan on top.