Spring minestrone
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 77g pack diced pancetta
- a bunch spring onionsfinely sliced
- 1 bulb fennelhalved and thinly sliced
- 2 cloves garlicchopped
- 1 litre chicken stock
- 2 x 400g tins cannellini beansdrained and rinsed
- 125g asparagus tips
- 150g sugar snap peashalved lengthways
- 100g frozen peas
- 125g baby spinach
- 50g parmesanfinely grated, to serve
- to serve crusty bread
Nutrition: per serving
- kcal362low
- fat14.8g
- saturates6.5g
- carbs27.6g
- sugars5.8g
- fibre8.2g
- protein25.7g
- salt2.9g
Method
step 1
Put the pancetta into a large non-stick pan and cook until crisp and the fat has rendered. Add the spring onions and fennel with some seasoning, and cook gently for 5 minutes until the fennel is beginning to soften.
step 2
Add the garlic and cook for 1 minute until fragrant, then pour in the stock and beans. Bring to the boil and simmer for 5 minutes, then add the asparagus tips and sugar snaps, and simmer for another 5 minutes.
step 3
Stir in the peas and spinach, and cook for a few minutes until the spinach has wilted, then spoon into bowls, top with parmesan and serve with bread, if you like.
