24/09/2025
SPRING MINESTRONE SOUP 🌱
It’s still a bit chilly here, and I’m still making soup! With all the fresh spring vegetables arriving, try this quick & healthy spring flavoured soup.
1 tsp Extra Virgin Olive Oil
1 Leek, white part only thinly sliced
1 stalk Celery, finely diced
1 Garlic, crushed
4 cups Vegetable or Chicken broth/ stock
1/4 cup Small Pasta or Quinoa for GF
1 cup Canned Cannellini Beans, rinsed
1 Zucchini, finely chopped
2 cups Broccoli, chopped into small florets
1 Bunch Fresh Asparagus, halved or chopped
1 cup Frozen Peas
1/2 Cup Fresh Mint, chopped
2 tbsps Pesto
20 grams Parmesan Cheese Grated
METHOD:
Heat oil in a large saucepan over medium heat.
Cook onion & celery for 5 minutes until soft. Add garlic, cook for a further 1 minute until fragrant.
Add broth or stock, beans and bring to a boil.
Add pasta (or quinoa), cook for about 10 minutes.
A few minutes before the pasta/quinoa is cooked, add the zucchini, broccoli, peas & asparagus and cook until tender, but still vibrant.
Season with salt & pepper to taste.
Top with fresh mint.
Divide soup between serving bowls.
Spoon over pesto and sprinkle with parmesan cheese!
Optional: Add fresh Chilli! 🌶️
ENJOY!!