Green Minestrone


From Donna Hay’s Life in balance: a fresher approach to eating:

2 tbsp olive oil
3 cloves garlic, thinly sliced
1 white onion, finely chopped
1 leek, white part only, thinly sliced
1.5 litres chicken or vegetable stock
1 small fennel bulb, trimmed and thinly sliced
2 stalks celery, sliced
2 c frozen peas
1 c peeled broad beans
4 c baby spinach leaves
Sea salt and cracked black pepper
¾ c store-bought basil or kale pesto
Finely grated parmesan

Heat the oil in a large soup pot over high heat.  Add the garlic, onion and leek, and cook, stirring frequently, for 5-7 minutes until soft.  Add the stock and bring to a boil.  Add the fennel, celery, peas, and beans and cook for a further 5 minutes or until the vegetables are tender.  Add the spinach, salt and pepper, and stir to combine.  Divide between serving bowls and top with the pesto and parmesan.

 

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