Olive Magazine
Spring Minestrone Recipe

Spring minestrone

Published: April 8, 2019 at 3:46 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Ready in under an hour, this hearty minestrone soup is packed with an abundance of spring veggies and topped with crispy pancetta. Plus, it's low in calories too

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal362
fat14.8g
saturates6.5g
carbs27.6g
sugars5.8g
fibre8.2g
protein25.7g
salt2.9g
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Ingredients

  • 77g pack diced pancetta
  • a bunch spring onions, finely sliced
  • 1 bulb fennel, halved and thinly sliced
  • 2 cloves garlic, chopped
  • 1 litre chicken stock
  • 2 x 400g tins cannellini beans, drained and rinsed
  • 125g asparagus tips
  • 150g sugar snap peas, halved lengthways
  • 100g frozen peas
  • 125g baby spinach
  • 50g parmesan, finely grated, to serve
  • to serve crusty bread

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.

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