Minestrone Primavera
This minestrone primavera is a vibrant and nourishing Italian soup that celebrates the fresh flavors of spring produce. Blanched asparagus, peas, broad beans, and green beans add a delightful crunch to the creamy base, which is made with potatoes, chicken stock, and a touch of double cream. A fragrant basil and pine nut pesto drizzled on top brings a burst of herbaceous goodness to every spoonful, making this soup a delightful addition to your springtime menu.
— Constant Cookbook
Ingredients
- 150g/5½oz asparagus
- 100g/3½oz shelled fresh peas
- 100g/3½oz shelled fresh small broad beans
- 150g/5½oz fine green beans
- extra virgin olive oil
- 2 spring onions
- ¼ head celery
- 200g/7oz waxy potatoes
- 500ml/18fl oz fresh chicken stock
- 50ml/2fl oz double cream
- sea salt and freshly ground black pepper
- 50g/1¾oz fresh basil
- 1 garlic
- 50ml/2fl oz olive oil
- 2 tbsp pine nuts
- 4 tbsp grated parmesan
Instructions
- For the minestrone primavera, blanch the asparagus, peas, broad beans and green beans in a pan of boiling salted water for a few minutes until cooked but with a crunch. Drain and set aside on a tray.
- Heat a drizzle of olive oil in a saucepan, add the spring onions, celery and potatoes and fry for about 10 minutes, or until the potatoes are soft, stirring occasionally.
- Pour in the chicken or vegetable stock (or you could simply use some of the water used to cook the vegetables). Add the blanched vegetables. Stir in the double cream (if using) and season with salt and pepper. Blend with a hand blender, but leave it chunky.
- For the pesto, place all the ingredients into a food processor with a tablespoon of water and blend to make a smooth pesto.
- Serve the minestrone in bowls with a drizzle of fresh pesto on top.
Prep Time
PT30M
Yield
Serves 4
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