Hairy-bikers-minestrone-soup

Hairy Bikers’ Sardinian minestrone

This soup is so good served with a pesto-style dressing

By , 05 January 2018

(1 vote)

Hairy Bikers’ Sardinian minestrone
  • 45 Mins

  • Serves: 6

  • Price: £1.08 per serving

Nutritional Info
Each 521g serving contains
  • Energy

    1482KJ

    354KCAL

    18%
  • Fat

    13.0g

    low

    19%
  • Saturates

    2.6g

    low

    13%
  • Sugars

    9.4g

    low

    10%
  • Salt

    0.89g

    low

    15%
5
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 285kJ/68kcal.
Ingredients
  • For the soup
  • 2tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely diced
  • 1 stick celery, diced
  • 1 bulb fennel, diced
  • 2 cloves garlic, chopped
  • 150g any small pasta
  • 400g canned borlotti beans, drained
  • 800ml vegetable stock
  • 2 bay leaves
  • 1 sprig thyme
  • 1 sprig rosemary
  • Parmesan rind (optional)
  • 300g frozen broad beans
  • 2 tomatoes, peeled and chopped
  • 150g green beans, trimmed and halved
  • ½ small green cabbage
  • 2 courgettes, sliced
  • 100g podded fresh or frozen peas
  • To serve
  • 1 small bunch basil, plus extra whole leaves, to serve
  • A few sprigs parsley
  • 50ml olive oil
  • 25g Parmesan, grated
Method
  • Heat the oil in a large pan. Cook the onion, carrot, celery and fennel for 10-15 mins until soft and starting to colour. Add the garlic and cook for 1-2 mins. Stir in the pasta and borlotti beans.

  • Pour over the stock and add the herbs and Parmesan rind, if using. Season with pepper. Bring to the boil, then turn the heat down slightly until somewhere between a simmer and a boil, and cook for 15 mins.

  • Blanch the broad beans in boiling water for 3 mins, then drain. Rinse in cold water and peel off the skins.

  • Add the tomatoes to the soup, cook for 5 mins, then add the green beans and broad beans, the cabbage and courgettes. Simmer, covered, for 5 mins or until the green veg is tender, then add the peas and simmer for 1-2 mins.

  • For the dressing, finely chop the herbs and mix with the oil. Serve the soup with the pesto dressing, basil leaves, and a sprinkling of Parmesan.