Green minestrone with spelt pasta

Green minestrone with spelt pasta

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

This is a vibrant way to showcase the best summer vegetables and herbs you can find. Play around with your own freshest ingredients, substituting in anything that is really perky.

Ingredients

Quantity Ingredient
1 quantity Sautéed courgettes with mint
light olive oil
1 onion, finely chopped
2 garlic cloves, sliced
80g spelt or wholewheat spaghetti, broken into small pieces
250g fresh peas, podded
or 80g frozen peas
80g chard, stalks finely chopped, leaves roughly chopped
1/2 lemon, juiced
15 g mixture mint, basil and parsley, stalks finely chopped, leaves roughly chopped
extra virgin olive oil

Method

  1. Gently heat a little of the light olive oil over a medium heat, then sauté the onion and garlic for five minutes. Be careful not to add colour to the onion, as this should be a nice clear soup.
  2. Add 800 ml water and bring to the boil, then add the pasta. Return to a gentle simmer and cook for five minutes, then tip in the peas and chard and simmer for two minutes more.
  3. Add the courgettes, a squeeze of the lemon juice and the herbs, taste and adjust the seasoning with salt and pepper and lemon juice if necessary. Serve in wide bowls, with a generous drizzle of extra virgin oil.

Storage

  • The soup will keep in a sealed container in the fridge for four days. Reheat the soup to just below boiling point to serve.

Courgette and soft cheese soup

  • For a change, if you have leftover Minestrone, blend the soup with a spoonful of soft cheese to make a rich and creamy version.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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