Ham and pea minestrone recipe
Use tinned ham as a budget-friendly ingredient in this tasty springtime soup, serve with a crusty white bloomer and enjoy as a simple seasonal supper.
See method- Serves 4
- 10 mins to prepare and 10 mins to cook
- 476 calories / serving
Ingredients
- 1 reduced-salt chicken stock cube, made up to 1ltr
- 250g fresh greens, washed and thinly sliced, thick stems discarded
- 200g tin Danish ham, cut into 1cm cubes
- 4 spring onions, sliced
- 320g frozen peas
- 150g spaghetti, broken into pieces
- 10g fresh basil, roughly chopped
- ½ lemon, zested and juiced
- 2 tbsp olive oil
- ½ crusty white bloomer, cut into 8 slices
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Shop ingredientsEach serving contains
- Energy
- 2010kJ 476.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 2.4g
- Sugars
- 11g
of the Reference intake
Carbohydrate 67.6gProtein 24.9gFibre 9.5g
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- Bring the stock to a simmer in a large, lidded saucepan over a medium heat. Stir in the fresh greens and the ham, simmer for 2-3 mins until the greens start to soften, then stir in the spring onions, peas and spaghetti. Bring back to a simmer, then cook, covered, for a further 8-10 mins until the pasta is cooked, and the greens are tender.
- Meanwhile, mix the basil, lemon zest and juice, and olive oil in a small bowl. Swirl the favoured oil into the soup and serve with crusty bread.
- See more soup recipes
