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Three bean spring minestrone

Three bean spring minestrone served in a bowl

Three bean spring minestrone

Name: Three bean spring minestrone
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 2 tbsp olive oil plus extra for drizzling; 1 banana shallot chopped; 1 fennel bulb thinly sliced; 2 garlic cloves chopped; 400g can cannellini beans; 400g can borlotti beans; 700ml vegetable stock; 100g green beans chopped; rind of a vegetarian hard cheese plus 30g, grated; 150g frozen peas; 1 lemon zested; handful basil leaves torn to serve

Sophie Godwin – Cookery writer

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Serves 3

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.8 out of 5.8 ratingsRate

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Enjoy this three bean minestrone soup as a healthy lunch or supper. Full of protein, it will keep you going through the day and contains 3 of your 5-a-day

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil

plus extra for drizzling
1 banana shallot

chopped
1 fennel bulb

thinly sliced
2 garlic cloves

chopped
400g can cannellini beans
400g can borlotti beans
700ml vegetable stock
100g green beans

chopped
rind of a vegetarian hard cheese

plus 30g, grated
150g frozen peas
1 lemon

zested
handful basil leaves

torn to serve

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Nutrition: Per serving

kcal367

low
fat14g
saturates4g
carbs29g
sugars8g
fibre18g
protein22g
salt1.3g

Method

step 1

Put the oil in a saucepan over a medium heat, add the shallot, fennel, garlic and a pinch of salt and cook until softened. Drain the beans, reserving the starchy water from half of one can. Tip these into the pan along with the stock, green beans and cheese rind. Cook for 15 mins until the green beans are completely softened.
step 2

Stir in the peas, cook for a couple of mins more, then stir in the lemon zest and grated cheese.

Recipe from Good Food magazine, April 2018

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A star rating of 4.8 out of 5.8 ratings

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