Minestrone Primavera

A fresh-tasting soup of spring vegetables like asparagus and peas, partially blended and served with homemade pesto.

Vegetarian Healthy Soup Spring Pesto

Estimated Nutrition

Calories

412.6

kcal / serving

1650.4 kcal total

Carbs

17.7g

per serving

70.6 g total

Fat

33.1g

per serving

132.2 g total

Protein

11.2g

per serving

44.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

optional

tbsp

Parmesan Cheese

grated, or vegetarian alternative

LegumesPulses

100

Broad Beans

shelled fresh small

Liquids

500

Chicken Stock

fresh, or vegetable stock

NutsSeeds

pinch

Sea Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Basil Leaves

fresh

clove

Garlic

finely chopped, crushed with a little salt

tbsp

Pine Nuts

OilsFats

drizzle

Extra Virgin Olive Oil

Olive Oil

Vegetables

150

Asparagus

chopped

100

Peas

shelled fresh

150

Green Beans

fine, chopped

piece

Spring Onions

finely chopped

0.25

head

Celery

finely chopped

200

Waxy Potatoes

peeled and cut into 1cm cubes

Method

Blanch asparagus, peas, and both bean types in boiling salted water for 3 minutes.

Drain the vegetables and set aside on a tray.

Fry spring onions, celery, and potatoes in olive oil for 10 minutes until potatoes soften.

Add 500ml stock and blanched vegetables to the pan.

Stir in cream and seasoning, then blend with a hand blender until chunky.

Process pesto ingredients with 15ml water until smooth.

Serve soup in bowls finished with a drizzle of pesto.