Green garden minestrone

Green garden minestrone

By
From
Kenko Kitchen
Serves
4
Prep
5 mins
Cooking time
30 mins
Photographer
Elisa Watson

Anything even slightly Italian makes me happy. When I eat this soup I feel as if I am in the Italian countryside, rugged up in something warm. I like to make this if I am feeling under the weather or think I have a cold coming on, because the soup is filled with healthy green vegetables.

Ingredients

Quantity Ingredient
1 leek, sliced
3 garlic cloves, crushed
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
2 tablespoons plant-based oil
2 bunches asparagus, chopped
1 bunch broccolini, chopped
95g broad beans
1 litre low-sodium faux chicken stock
400g tinned artichoke hearts, drained, rinsed and quartered
80g frozen peas
1 lemon, zested and juiced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
15g mint, chopped
7g flat-leaf parsley, chopped
crusty bread, to serve

Method

  1. Cook the leek, garlic, marjoram and thyme in the plant-based oil in a large saucepan over medium heat for around 5 minutes or until the leek begins to turn translucent.
  2. Add the asparagus, broccolini, broad beans, stock and artichoke hearts and cook for 10 minutes and then add the peas, lemon zest, salt and pepper.
  3. Cook for another 5 minutes then add the chopped mint and parsley and check the seasoning again.
  4. Serve topped with a squeeze of lemon juice in each bowl and a good hunk of crusty bread.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again