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White bean Minestrone

This is Spring in a bowl! Beautiful and fragrant, everything about this sweet and fresh broth makes you feel nourished. Simply grab any vegetable you find at the market- or if you’re lucky, in in your garden, and use them to make this soup.
The white beans are dreaming of being a Minestrone (Minestrone would typically ask for pasta) and they help make what is a delicious, hearty and seasonal dish.

Enjoy!

Ingredients:

for the pesto:
bunch of basil
1 garlic clove
lemon juice (1/2 the lemon)
olive oil
pine nuts, toasted
nutritional yeast, 1 tsp (vegan option)

for the soup:
1 courgette, quartered and sliced
1 fennel bulb, halved, sliced and finely chopped
3 carrots, sliced
6 spring onions, finely chopped
4 garlic cloves, sliced
dried oregano, around 1/2 tsp
6 runner beans, trimmed and cut into bite size pieces
6 asparagus spears, rough stalks finely chopped and the the more delicate ends cut into 1 inch pieces.
8 medium tomatoes, blanched, skin and seeds removed and then roughly chopped.
1 medium red chili
1x 800g can of white beans
good vegetable stock (I used 2 organic veggie stock cubes in about 1 litre water)
zest of 1/2 lemon

Instructions:

First make the pesto by blitzing all the ingredients in a food processor, steadily adding olive oil until you have a smooth creamy paste. Set aside to garnish your soup later.

Heat rapeseed oil in a wide based casserole dish on high.

Add your spring onions, garlic, fennel, carrot and chili and stir so the oil coats all the veg. Sprinkle in a liberal amount of oregano and fry everything for about 10-15 minutes.

Get your vegetable stock on a high heat and bring to a boil.

Add your courgette and asparagus stalks and stir fry for about a minute or so and then add enough stock to cover comfortably- its a soup so liquid is good!

Now throw in your runner beans and asparagus heads and cook the soup a further 5 minutes or until these are tender.
The key with this soup is to: chop small and cook quick, we want to retain a nice crunch in our veggies.

Now stir in your lemon zest to help that Springtime burst of flavours.

Serve in large bowls topped with a healthy dollop of pesto and a sprinkle of the fennel’s delicate fronds.
Enjoy!

I’m Sam, aka ‘chops’. I’m in Berlin and I love food. Food has always been an obsession and having moved to Berlin almost four years ago, I’ve been introduced to all kinds of food experiences. Some may scoff at the notion that Germany could offer such culinary delights, but I assure you it has. Yes, I’ll admit, German fare is not always so inspiring but Berlin is a little different. This city is a melting pot of travellers from all over the world. From Norway to Australia, they are here and I blog about all my culinary adverntures!

https://chopsinberlin.wordpress.com/about/

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