Spring-vegetable-minestrone-web

Spring vegetable minestrone

This seasonal spin on the classic Italian soup is bursting with green veg and fragrant herbs

By , 23 April 2019

(16 votes)

Spring vegetable minestrone
  • Prep: 10 Mins
    Cook: 25 Mins

  • Serves: 4

Nutritional Info
Each 437g serving contains
  • Energy

    1134KJ

    271KCAL

    14%
  • Fat

    10.1g

    low

    14%
  • Saturates

    1.7g

    low

    9%
  • Sugars

    3.5g

    low

    4%
  • Salt

    0.22g

    low

    4%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 259kJ/62kcal.
Ingredients
  • 2 sticks celery, finely chopped
  • 4 spring onions, trimmed and finely sliced
  • 2tbsp olive oil
  • 1 clove garlic, finely chopped
  • 1 reduced-salt vegetable stock cube
  • 150g new potatoes or baby potatoes, cut into 2cm chunks
  • 115g spaghetti, each strand broken into 4 pieces
  • 100g green beans, trimmed and cut into 2 or 3 pieces
  • 100g frozen broad beans
  • 100g frozen peas
  • 2tbsp chopped flat-leaf parsley
  • 2tbsp Asda Green Pesto
Method
  • In a large pan, cook the celery and spring onions in the olive oil over a low heat for 5-6 mins, stirring occasionally. Add the garlic and cook for 2 mins more.

  • Crumble in the stock cube, then add 1.3L water and the potatoes. Bring to the boil, then add the spaghetti and simmer fast for 4 mins.

  • Add the green beans, return to the boil then simmer fast for 4 mins.

  • Add the broad beans and frozen peas, return to the boil and simmer for another 5 mins.

  • Stir in the parsley and the pesto, then serve immediately.