Spring Minestrone Recipe

Spring minestrone

Name: Spring minestrone
Total time: 40 min
Yield: Serves 4
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

Published: April 8, 2019 at 3:46 PM

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Serves 4

Easy

Total time: 40 mins

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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

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Ingredients

Nutrition

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

Nutrition: per serving

kcal362

low
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.

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