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Spring green minestrone
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1 tbsp essential Waitrose olive oil
1 essential Waitrose leek, sliced
1 essential Waitrose celery stick, sliced
1 essential Waitrose carrot, peeled and diced
150g essential Waitrose spring greens, stalks discarded, leaves roughly chopped,
500ml vegetable stock
50g essential Waitrose amori pasta
75g essential Waitrose garden peas
1 tbsp lemon juice
25g essential Waitrose parmigiano reggiano, shaved
1. Heat the oil in a large saucepan over a medium heat. Add the leek, celery and carrot; cover and cook for 5 minutes. Stir in the spring greens, then add the stock and 250ml water; bring to the boil. Add the pasta and simmer for 6 minutes.
2. Add the peas to the pan and cook for another minute, then stir in the lemon juice and season. Divide the soup between 2 bowls and top with the shaved parmigiano reggiano.
Typical values per serving:
This recipe was first published in February 2012.