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Minestrone Primavera (Italian Spring Vegetable Soup)

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.

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  • 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

  1. 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).

    Uses 1 leek · 1 zucchini · 85 g green beans · 200 g asparagus (about 1 large bunch) · 2 garlic cloves · 1 large handful fresh basil, chopped · 200 g canned cannellini beans, drained

  2. Step 2: Heat 1–2 tablespoons olive oil in a large pot. Add the prepared leek and zucchini and sauté until the leek is soft.

    Uses 1–2 tablespoons olive oil · Sliced leek and chopped zucchini

  3. Step 3: Add the prepared garlic and cook for 1–2 minutes. Stir in the prepared green beans and asparagus to coat them in the oil already in the pot.

    Cook garlic · 2 minUses Softened leek and zucchini · Minced or grated garlic · Chopped green beans and asparagus

  4. 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.

    Simmer spring vegetables · 15 minUses Sautéed green vegetables · 1200 ml vegetable stock

  5. Step 5: Once the vegetables are tender, add the frozen peas (100 g), drained canned cannellini beans, chopped basil and a pinch each of salt and pepper. Cook for 1–2 minutes, until the peas are cooked and the beans are hot.

    Cook peas and heat beans · 2 minUses Simmered spring vegetable soup · 100 g frozen peas · Drained canned cannellini beans · Chopped fresh basil · A pinch of salt · A pinch of black pepper

  6. Step 6: Taste the finished soup and add more salt and pepper only if needed. Serve in bowls topped with Pecorino cheese.

    Uses Finished spring minestrone · Additional salt, only if needed · Additional pepper, only if needed · Pecorino cheese for serving, as needed

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