Green bean minestrone

Green bean minestrone

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(4 ratings)

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Cooking time

Prep: 20 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

Using a selection of green vegetables gives this soup a summery feel and contrasting textures

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
260
protein
10g
carbs
31g
fat
11g
saturates
2g
fibre
6g
sugar
9g
salt
1.13g

Ingredients

  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 2 tbsp olive oil
  • 70g pack cubetti di pancetta (optional)
  • 1 bay leaf
  • 1½ l vegetable or chicken stock
  • 100g small pasta shapes, such as stelline or orzo
  • 300g mixed runner, green and podded broad beans
  • 100g/4oz spring cabbage, shredded
  • 4 tbsp pesto
  • crusty bread, to serve

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Method

  1. Fry the onion, garlic, carrot and celery in the olive oil in a large saucepan until tender but not browned. Scoop out and set aside. Fry the pancetta, if using, you won’t need to add any more oil but keep the heat low until it starts to give off fat. Fry until browned but not too crisp. Tip into a sieve and drain off any excess fat. Put the carrot mixture back into the pan with the pancetta and add the bay leaf, plenty of seasoning and the stock. Bring to a simmer, add the pasta and cook for 5 mins.
  2. Top and tail the green and runner beans, slice both into lengths that will easily fit on a spoon and add to the pot with the broad beans. Cook for 3 mins, then add the cabbage. Bring back to a simmer and cook for 2 mins. Spoon the pesto onto the top of the soup just before serving and serve with the bread.

Recipe from Good Food magazine, June 2010

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Comments

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blue_fisherman's picture
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5* Recipe. This is a regular dish for me now. I leave the garlic out but everything else is included. I have difficulty sometimes getting the Orzo pasta but really, and small pasta shape works okay. I usually have M&S olive bread with it and it is so satisfying.

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