Spring minestrone

    Posted on 4th May 2021 by Daniel Newman-Beinart




    Serves 4




    2 tbsp olive oil, plus extra for drizzling

    1 small onion, chopped

    1 fennel bulb, thinly sliced

    2 garlic cloves, chopped

    400g can cannellini beans

    400g can borlotti beans

    700ml vegetable stock

    100g green beans, chopped

    30g grated cheese

    150g frozen peas

    1 lemon, zested

    Handful basil leaves, torn to serve



    1. Put the oil in a saucepan over a medium heat, add the onion, fennel, garlic and cook until softened. Drain the beans, reserving the starchy water from half of one can. Tip these into the pan along with the stock, green beans. Cook for 15 mins until the green beans are completely softened.
    2. Stir in the peas, cook for a couple of mins more, then stir in the lemon zest and grated cheese.


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