It’s a lean, green, fighting machine!
Winter is in full stride and this green minestrone, loaded with crunchy, chewy, green winter veg, is just what the weather ordered.
INGREDIENTS:
1Ž4 cup olive oil, plus extra for serving
4 baby leeks, finely chopped
2 cloves garlic, finely chopped
Italian parsley 20 g, finely chopped
Swiss chard 400 g, shredded
Fine green beans 150 g, thinly sliced
Mangetout 80 g
6 cups chicken or vegetable stock
Sea salt and freshly ground black pepper, to taste
Shelled green peas 80 g
Shelled broad beans 110 g
Shelled edamame beans 110 g
Tiny pasta such as orzo 50 g, cooked
Torn basil leaves or chopped Italian parsley, for serving
Basil pesto to serve
Parmesan, grated, for serving
COOKING INSTRUCTIONS:
1. Heat the oil in a pan and gently cook the leeks and garlic until starting to soften. Stir in the parsley. Add the chard and cook for 10 minutes, adding a little more oil.
2. Pour over the stock and season to taste.
3. Add the mange tout and fine green beans, stir through, cover and let simmer for 15 minutes.
4. Add the broad beans edamame beans and shelled peas, and cook for a few minutes until tender.
5 Add the cooked pasta and stir through (or add the pasta to your bowl and pour the soup over).
6 Serve sprinkled with fresh herbs, basil pesto, grated Parmesan and a drizzle of olive oil.
Cook’s note: The consistency of this soup is almost more like a vegetable stew than a true soup. Feel free to thin it down with stock if it feels too thick.