Spring greens minestrone recipe
Created by The Tesco Recipes team
If you like minestrone then you need to try this lighter version for spring. The broth is made with aromatic fennel and garlic. Add in cannellini beans, spaghetti and fresh greens for a delicious lunch or light dinner.
See method- Serves 4
- Takes 30 mins
- 435 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 3 tbsp rapeseed oil
- 1 brown onion, finely chopped
- 2 carrots, peeled and finely diced
- 1 fennel bulb, halved, tough core removed, finely diced, any fronds reserved
- 3 garlic cloves, crushed
- 1 vegetable stock pot, made up to 1.4ltrs
- 400g tin cannellini beans, rinsed
- 125g spaghetti, broken into thirds
- 250g fresh greens, tough core discarded, leaves thinly sliced
- 450g frozen peas
- 15g fresh basil, thinly sliced
- 1 lemon, zested and juiced
- 125g spinach
Each serving contains
- Energy
- 1825kJ 435.0kcal
- Fat
- 13g
- Saturates
- 1g
- Salt
- 1.2g
- Sugars
- 18g
of the Reference intake
Carbohydrate 51.9gProtein 18.2gFibre 17.6g
Method
- Heat 2 tbsp oil in a lidded saucepan over a medium heat and fry the onion, carrots and fennel for 10-12 mins, stirring often, until softened. Add two-thirds of the garlic and cook for another 1-2 mins until aromatic. Add the stock and beans, then simmer for another 4-5 mins until the veg is soft.
- Add the spaghetti, cover, then simmer for 5 mins. Add the greens and peas, season, then re-cover and simmer for another 5-6 mins until the spaghetti is al dente and the veg is tender.
- Meanwhile, add the basil to a bowl with the remaining oil and garlic and the lemon juice. Season with black pepper, mix together and then set aside for later.
- Stir the lemon zest and spinach through the soup for 1 min or until the spinach has wilted. Season with black pepper to taste, then divide among bowls and spoon over the lemony basil mixture and any reserved fennel fronds to serve.
- See more Spring soup recipes
