Nutritional
Information - Amount per serving:
Calories577kcal
Carbs38.0g
Sugar12.1g
Fat36.9g
Saturates6.4g
Protein19.1g
There's a
whole world of minestrones out there – most of which follow very strict,
authentic recipes. Personally, I feel that a minestrone should always reflect
the seasons: more cabbagy, frumpy ones in the winter and lighter, more
colourful ones in the spring and summer. A minestrone can also be a whole meal
if you want it to be, with pasta, stale bread or rice to bulk it out. To
complement the spring vegetables, I've put a bit of a Genovese twist on it,
with a spoon of fresh pesto added at the last minute, so the flavours explode
in your mouth. Give it a bash.
Ingredients
6 heaped
tablespoons fresh pesto
1.5 litres
organic chicken, ham or vegetable stock
1 bulb
fennel
100 g fine
asparagus
2 Romanesco
cauliflowers, or 1 large cauliflower
6 baby
courgettes
6 plum
tomatoes
extra virgin
olive oil
2 cloves
garlic, finely sliced
1 bunch
spring onions, finely chopped
100 g green
beans, finely sliced
100 g
yellow beans, finely sliced
100 g peas,
podded
100 g broad
beans, podded
100 g
spaghetti, broken-up
sea salt
freshly
ground black pepper
1 small
handful fresh green or purple basil
1 small
handful fresh chives
Method
First, if
you're going to make pesto do it now. Bring a pot of stock to the boil. Then
you need to get all the vegetables prepared and put to one side. The fennel has
to be halved, sliced and finely chopped, the asparagus needs to have the woody
ends removed, the stalks finely sliced and the tips left whole, the
cauliflowers need to be divided into small florets, the courgettes need to be
quartered lengthways and finely chopped and finally the tomatoes need to be
blanched. Cut them in half, remove the pips and finely slice. Now you're ready
to rock and roll.
In a
casserole-type pan (quite wide but not very deep) put 5 tablespoons of olive
oil and heat the pan on a medium heat. Add the garlic, spring onions and fennel
and gently fry without colouring at all for about 15 minutes. Then add the rest
of your prepared vegetables, the pasta and your boiling stock. Bring to the
boil, simmer for about 10 minutes, season, and serve in big bowls with a dollop
of fresh pesto in the middle, a sprinkling of chopped basil and chives, and a
drizzle of extra virgin olive oil.
Try this:
As you can see, the idea of this soup is to celebrate all the vegetables that
are available at the time, so feel free to modify the soup and make it your
own.
And this: A
good way to break up your spaghetti is to wrap it in a tea towel and then run
it over the edge of your work surface.
Did you
know? The fact that everything is finely chopped means that the cooking time is
very quick and the soup remains light and fresh.
by Jamie Oliver
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