
Italian · Soup
Minestrone Primavera (Italian Spring Vegetable Soup)
From the zcook collection
Spring minestrone with asparagus, leek, zucchini, green beans, peas and cannellini beans in vegetable broth, finished with fresh basil and Pecorino.
- Gluten-free
- Italian
- Soup
- Spring minestrone
- Total
- 35 min
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4 generous or 6 smaller servings
- Level
- Easy
- Energy
- 143 kcal
Method6 steps · about 35 min
Step 1: Halve the leek (1) lengthwise, wash out any grit and thinly slice it, discarding the tough top leaves. Cut the zucchini (1) into bite-sized pieces. Trim and roughly chop the green beans (85 g) and asparagus (200 g), mince or grate the garlic (2), chop the basil (1 large handful) and drain the canned cannellini beans (200 g).
Step 4: Pour in all 1200 ml vegetable stock and bring to a boil. Reduce the heat and simmer for 10–15 minutes, until the vegetables are tender.
Step 6: Taste the finished soup and add more salt and pepper only if needed. Serve in bowls topped with Pecorino cheese.
Photos (1)
Comments
0 threadsSign in to join the discussion.








No comments yet. Start the discussion.