This spring minestrone makes the most of a trip to the farmers’ market. I like making the soup more interesting by adding pesto and shaved cheese just before I serve the soup.
I enjoy the no-fuss cooking of the minestrone using simple one-pot cooking; I like to use a Dutch oven, but any heavy-bottom pot will do.
If you can’t find orecchiette pasta, most small types will work.
Serves four to six.
Ingredients:
4 cups vegetable stock
2 cups of crushed tomatoes
1 bulb fennel medium diced
1 bunch asparagus
1 zucchini medium diced
6 plum tomatoes
2 tablespoons olive oil
3 cloves garlic crushed
1 large onion finely chopped
1 cup green beans, sliced
1 cup wax beans, sliced
½ cup peas
1 cup orecchiette
Sea salt
Freshly ground black pepper
1 handful fresh chopped basil
Method
1. Place a medium-sized Dutch oven on a medium heat.
Now add two tablespoons of olive oil, then add the onions, garlic and fennel and gently fry without coloring for three to four minutes.
2. Add the rest of the prepared vegetables, crushed tomatoes, pasta and vegetable stock.
Bring to the boil, simmer for about 15 minutes, season with salt and pepper, and serve in big bowls with a pesto and shaved cheese. Finish with olive oil.
