A spring take on a classic minestrone — it’s fresh, zesty, and full of green veg. Top it with the punchy homemade pesto and that’s dinner made in 30 mins.
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Serves
4
Garlic
Onion
Fennel Seed
Vegetable Stock
Courgette
Asparagus
Green Beans
Egg Noodles
Lemon
Parmesan
Parsley
Coriander
Olive Oil
Serves
4
Garlic
Onion
Fennel Seed
Vegetable Stock
Courgette
Asparagus
Green Beans
Egg Noodles
Lemon
Parmesan
Parsley
Coriander
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely slice the onion. Heat 2 tbsp of olive oil in a large saucepan over a medium heat. Add the onion along with a pinch of salt and cook for 2-3 mins. Finely grate the garlic into the pan and add the fennel seeds, toast for 2 mins then pour the stock in and bring to a boil.
Step 2.
Turn the heat down slightly and simmer for 5 mins. Roughly chop the courgette into 2cm chunks and add to the stock and cook for 10 mins.
Step 3.
Blitz the herbs, the zest of the lemon and half of the Parmesan into a rough paste. Add 60ml olive oil and blitz it into a chunky pesto. Season generously.
Step 4.
Trim and cut the green beans into 2-3 cm pieces. Trim 2cm off the bottom of the asparagus and discard. Cut your spears in half. Break the egg noodles into 3cm pieces.
Step 5.
Add the veg and noodles to the pot and cook for 5 mins. Remove from the heat, then squeeze in the juice of the lemon. Spoon the soup into bowls and top with the pesto and a grating of the remaining Parmesan. Serve with crusty bread if you like.