05 April 2022

Spring Minestrone

This is a comforting soup, especially when the weather is sunny but still cold. It uses all the good flavours right now, including asparagus, peas, new potatoes and fresh herbs. Lemon ties this all together with a little white wine, but it's still a nourishing, healthy weekday dinner.

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Serves

Total Time

30 Minutes

Ingredients

2-3 tbsp of olive oil, plus more for garnishing

1 banana shallot, diced

3 garlic cloves, diced

200g of carrots, diced (3 medium)

200g of potatoes, halved

30ml of white wine

1 litre of hot vegetable stock

140g of asparagus, chopped

200-250g of tinned cannellini beans

150g of frozen or fresh peas

Handful of basil, roughly chopped

Handful of parsley, finely chopped

Zest of half a lemon and 1-2 tbsp of juice

Salt and pepper

Method

Step 1

Set a large saucepan to medium to high heat and add the olive oil. When hot add in the shallot and fry for 2 minutes before adding in the garlic, parsley and basil stalks. Cook for 1 minute and add the carrots and potatoes. Stir everything and add the wine.

Step 2

Simmer for 1-2 minutes and pour in the hot veg stock. Bring to the boil and then down to a simmer for about 14 minutes. Then add the asparagus and beans cooking for 4 minutes.

Step 3

Add the peas and simmer for another minute and take off the heat. Add the chopped herbs, season with salt and pepper, lemon zest and juice.

Step 4

Drizzle over the last glug of extra virgin olive oil.

Recipe courtesy of Nina Parker. Visit @AntoninaParker and NinaFood.com. Shop Nina's range of sauces below...