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Green Minestrone

  • Simple
  • 0:10 20
  • 19 ingredients

Is there anything better than a bowl of soup? Come rain or shine there is something so comforting about a big bowl of warm soup and this is no exception. This spring version of the classic is packed with garden peas, mangetout and baby spinach and a twist of lemon for that zesty flavour. Finished with shaving of plant-based parmesan and chilli flakes for an extra kick - this recipe is super simple and ready in the nick of time.

Serves: 4

Ingredients

For the Pesto

  • 25g mint
  • 25g parsley
  • 50g pistachios
  • 100ml extra virgin olive oil
  • 2 tbsp Nooch
  • 1 lemon
  • Pinch of salt

For the Base

  • 2 tbsp olive oil
  • 1 onion
  • 1 celery stick
  • 2 cloves of garlic
  • ¼ tsp chilli flakes
  • 170g orzo
  • 1 ½ litre vegetable stock
  • 200g green beans
  • 100g mangetout
  • 150g frozen peas
  • 200g baby spinach
  • 1 carrot
  • 1 lemon

To Serve

  • 50g plant-based parmesan

Before you start

Saucepan | Small Bowl of a Food Processor

Step 1

Prep the veg

  • Dice the onion and thin slice the celery
  • Grate the garlic
  • Trim and roughly chop the green beans
  • Trim the mangetout
  • Peel the carrot into ribbons
  • Juice the lemon

Ingredients

  • 1 onion
  • 1 celery stick
  • 2 cloves of garlic
  • 200g green beans
  • 100g mangetout
  • 1 carrot
  • 1 lemon

Step 2

Make the pesto

  • Pick the mint and parsley leaves
  • Zest and juice the lemon
  • Place all the pesto ingredients in a blender and blend to a chunky pesto
  • Season to taste with salt

Ingredients

  • 25g mint
  • 25g parsley
  • 50g pistachios
  • 100ml extra virgin olive oil
  • 2 tbsp Nooch
  • 1 lemon
  • Pinch of salt

Step 3

Make the base

  • Heat the olive oil in a deep pan over a medium heat
  • Add the onion and celery and cook for 8 minutes until softened
  • Add the garlic and fry for few minutes
  • Pour in the veg stock and bring to a simmer
  • Add the orzo and cook for 5 minutes then add the green beans, mangetout and peas and cook for another 5 minutes until the veg are cooked
  • Stir through the carrot ribbons and spinach to wilt
  • Season to taste with the lemon

Ingredients

  • 2 tbsp olive oil
  • 170g orzo
  • 1 ½ litre vegetable stock
  • 150g frozen peas
  • 200g baby spinach

Step 4

Finish and serve

  • Finely grate the parmesan
  • Divide the minestrone between bowls
  • Swirl through the pesto and finish with the parmesan to serve

Ingredients

  • ¼ tsp chilli flakes
  • 50g plant-based parmesan