Jamie Oliver

Spring minestrone

With a dollop of fresh pesto

Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close

Spring minestrone

Serves 6
Cooks In45 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    437
    22%
  • Fat
    31.5g
    45%
  • Saturates
    5.2g
    26%
  • Protein
    13.7g
    30%
  • Carbs
    26.7g
    10%
  • Sugars
    10.7g
    12%
  • Salt
    3.67g
    61%
  • Fibre
    9.8g
    -

Of an adult's reference intake

Jamie's Kitchen
Recipe From

Jamie's Kitchen

Tap For Method

Ingredients

  • 6 heaped tablespoons fresh pesto
  • 1.5 litres organic chicken, ham or vegetable stock
  • 1 bulb fennel
  • 100 g fine asparagus
  • 2 Romanesco cauliflowers , or 1 large cauliflower
  • 6 baby courgettes
  • 6 plum tomatoes
  • extra virgin olive oil
  • 2 cloves garlic , finely sliced
  • 1 bunch spring onions , finely chopped
  • 100 g green beans , finely sliced
  • 100 g yellow beans , finely sliced
  • 100 g peas , podded
  • 100 g broad beans , podded
  • 100 g spaghetti , broken-up
  • sea salt
  • freshly ground black pepper
  • 1 small handful fresh green or purple basil
  • 1 small handful fresh chives
Tap For Method

Share this Recipe

Tap For Ingredients

Method

  1. First, if you're going to make pesto do it now. Bring a pot of stock to the boil. Then you need to get all the vegetables prepared and put to one side. The fennel has to be halved, sliced and finely chopped, the asparagus needs to have the woody ends removed, the stalks finely sliced and the tips left whole, the cauliflowers need to be divided into small florets, the courgettes need to be quartered lengthways and finely chopped and finally the tomatoes need to be blanched. Cut them in half, remove the pips and finely slice. Now you're ready to rock and roll.
  2. In a casserole-type pan (quite wide but not very deep) put 5 tablespoons of olive oil and heat the pan on a medium heat. Add the garlic, spring onions and fennel and gently fry without colouring at all for about 15 minutes. Then add the rest of your prepared vegetables, the pasta and your boiling stock. Bring to the boil, simmer for about 10 minutes, season, and serve in big bowls with a dollop of fresh pesto in the middle, a sprinkling of chopped basil and chives, and a drizzle of extra virgin olive oil.
  3. Try this: As you can see, the idea of this soup is to celebrate all the vegetables that are available at the time, so feel free to modify the soup and make it your own.
  4. And this: A good way to break up your spaghetti is to wrap it in a tea towel and then run it over the edge of your work surface.
  5. Did you know? The fact that everything is finely chopped means that the cooking time is very quick and the soup remains light and fresh.

Tip

View Comments
Nutrition per serving
  • Calories
    437
    22%
  • Fat
    31.5g
    45%
  • Saturates
    5.2g
    26%
  • Protein
    13.7g
    30%
  • Carbs
    26.7g
    10%
  • Sugars
    10.7g
    12%
  • Salt
    3.67g
    61%
  • Fibre
    9.8g
    -

Of an adult's reference intake