This spring take on the classic minestrone is packed with nutrients and incredibly simple and quick to make. Enjoy all things green and top it off with shavings of plant-based parmesan and chili flakes for an added kick.
Ingredients
For the pesto
- 25 grams mint
- 25 grams parsley
- 50 grams pistachios
- 100 ml extra virgin olive oil
- 2 tsbp nutritional yeast
- 1 lemon
- Pinch of salt
For the base
- 2 tbsp olive oil
- 1 onion
- 1 celery stick
- 2 cloves of garlic
- ¼ tsp chili flakes
- 170 grams orzo
- 1½ litres vegetable stock
- 200 grams green beans
- 100 grams mangetout
- 150 grams frozen peas
- 200 grams baby spinach
- 1 carrot
- 1 lemon
To serve
- 50 grams plant-based parmesan
Instructions
Prep the vegetables
- Dice the onion and thin slice the celery.
- Grate the garlic.
- Trim and roughly chop the green beans.
- Trim the mangetout.
- Peel the carrot into ribbons.
- Juice the lemon.
Make the pesto
- Pick the mint and parsley leaves.
- Zest and juice the lemon.
- Place all the pesto ingredients in a blender and blend into a chunky pesto.
- Season to taste with salt.
Make the base
- Heat the olive oil in a deep pan over a medium heat.
- Add the onion and celery and cook for 8 minutes until softened.
- Add the garlic and fry for few minutes.
- Pour in the vegetable stock and bring to a simmer.
- Add the orzo and cook for 5 minutes then add the green beans, mangetout and peas and cook for another 5 minutes until the vegetables are cooked.
- Stir through the carrot ribbons and spinach to wilt.
- Season to taste with the lemon.
Finish and serve
- Finely grate the parmesan.
- Divide the minestrone between bowls.
- Swirl through the pesto and finish with the parmesan to serve.