Minestrone Primavera (Italian Spring Vegetable Soup)

Ingredients

• Pecorino cheese (for serving)
• 1 tablespoon olive oil
• Salt and pepper (to season)
• 7 oz (200g) asparagus ((a large bunch))
• 3/4 cup (100g) frozen peas
• 3 oz (85g) green beans (roughly chopped)
• 1 leek
• 2 cloves garlic (grated or minced)
• 1 zucchini (courgette) (chopped into bite size pieces)
• 1 cup (200g) cannellini beans (canned)
• 5 cups (1200ml) vegetable stock
• 1 large handful basil (chopped)

Steps

1. 1

   Cut the leek in half and wash it thoroughly. Cut it into thin slices, discarding the hardy top leaves. Cut the zucchini into bite-sized pieces.

2. 2

   Heat 1-2 tablespoons of olive oil in a large pot. Add the leek and zucchini and saute until the leek is soft (photos 1 and 2).

3. 3

   Next, add the minced garlic and cook for 1-2 minutes. Add the roughly chopped green beans and asparagus and stir to coat in the oils (photos 3 and 4).

4. 4

   Add the vegetable stock and bring to a boil. Turn down to a simmer and simmer for 10-15 minutes until the vegetables are tender.

5. 5

   Finally, add the frozen peas, cannellini beans and fresh basil with a pinch of salt and pepper. Cook for 1-2 minutes until the peas are cooked (photos 5 and 6).

6. 6

   Taste for seasoning and add more salt and pepper as needed. Serve in bowls topped with pecorino cheese.