• Save to your scrapbook
  • Save to your scrapbook

    Spring minestrone with goat's cheese toasts

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Spring minestrone with goat's cheese toasts

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    100g orzo pasta
    2 tbsp olive oil
    1 red onion, finely chopped
    2 cloves garlic, finely chopped
    400g mixed broad beans, green beans, sugar snap peas, peas
    1 litre vegetable stock
    400g cannellini beans, drained and rinsed
    2 tbsp fresh basil pesto

    For the goat’s cheese toasts

    8 slices sourdough bread
    150g French soft goat’s cheese


    1. Bring a pan of water to the boil and cook the pasta according to the packet instructions. Drain and set aside.

    2. Heat the oil in a large saucepan and cook the onion gently for 5 minutes until softened. Add the garlic and cook for a further minute. Stir in the mixed beans and peas, then add the stock. Season and simmer for just 10 minutes until the vegetables are tender but still have a wonderful bright green colour.

    3. Add the cannellini beans and pasta, then stir in the pesto.

    4. Toast the bread and spread generously with the goat’s cheese. Serve alongside the soup.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars