Spring minestrone
Any soup that takes minimal preparation but blips away on the stove for a long time is my kind of soup. I especially love this one, which is both comforting and light.
Equipment
Ingrediënten
- 2 cups 390 g dried cannellini beans, soaked in cold water overnight or for 4–6 hours, then drained
- ¼ cup 60 ml olive oil, plus extra for drizzling
- 3 leeks white and pale green parts only, cut into 1 cm (½ inch) rounds
- 1 fennel bulb thinly sliced
- 4 garlic cloves finely chopped
- 1 tsp fennel seeds
- ½ tsp freshly ground black pepper
- 1 parmesan rind optional
- Grated zest of 1 lemon
- 1 cup 140 g frozen peas
- 1 good handful sugar snap peas
- 1 handful baby spinach leaves roughly chopped
- Parmesan cheese to serve
- Salsa verde to serve
Instructies
- Place the beans in a large saucepan of water.
- Bring to the boil over high heat, then reduce the heat to medium and cook for 40 minutes or until the beans are tender.
- Drain and set aside.
- Heat the oil in a large saucepan over medium heat.
- Add the leek, fennel, garlic, fennel seeds and pepper.
- Cook, stirring often, for 10 minutes or until the vegetables are soft and translucent.
- Add the parmesan rind, if using, beans, lemon zest and 6 cups (1. 5 litres) water.
- Bring to a simmer, reduce the heat and cook for 1 hour.
- Throw in the frozen peas, sugar snap peas and spinach and cook for 5 minutes or until just tender.
- Discard the parmesan rind.
- Serve the soup with lots of grated parmesan and a good dollop of salsa verde.
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