Super Green Minestrone With Basil Pesto, Orecchiette, Peas, Leeks, Courgette & Cannellini Beans
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, then take out a small saucepan for the orecchiette pasta and a deep frying pan, or large and wide saucepan to make the minestrone in. Slice theĀ courgetteĀ into thin rounds. This is all your prep done.
STEP 2
Fill your small saucepan with boiling water from the kettle, place it over medium heat, and bring it back to a boil. Once boiling, add a generous amount of salt, then add theĀ orecchiette. Cook until al dente, about 10-13 minutes. Drain and set aside.
STEP 3
Place your larger pan over a medium heat and add a drizzle of oil. Once hot, add the slicedĀ courgetteĀ and fry for 5 minutes or until tender, but al dente. Add theĀ springĀ minestroneĀ with 200ml of water and the drainedĀ cannelliniĀ beans. Simmer for 3-4 minutes to soften the beans a little, then add theĀ peasĀ andĀ babyĀ spinachĀ and cook for a further 2-3 minutes until the spinach has wilted. Add the cookedĀ orecchietteĀ and remove from the heat. Stir through half of theĀ basil pestoĀ then season to taste with salt and pepper.
STEP 4
To serve, divide the minestrone soup between serving bowls and finish with a drizzle of the remainingĀ basil pestoĀ and some finely slicedĀ redĀ chilliĀ for a little kick. Enjoy!
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Super Green Minestrone With Basil Pesto, Orecchiette, Peas, Leeks, Courgette & Cannellini Beans
Super Green Minestrone With Basil Pesto, Orecchiette, Peas, Leeks, Courgette & Cannellini Beans
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, then take out a small saucepan for the orecchiette pasta and a deep frying pan, or large and wide saucepan to make the minestrone in. Slice theĀ courgetteĀ into thin rounds. This is all your prep done.
STEP 2
Fill your small saucepan with boiling water from the kettle, place it over medium heat, and bring it back to a boil. Once boiling, add a generous amount of salt, then add theĀ orecchiette. Cook until al dente, about 10-13 minutes. Drain and set aside.
STEP 3
Place your larger pan over a medium heat and add a drizzle of oil. Once hot, add the slicedĀ courgetteĀ and fry for 5 minutes or until tender, but al dente. Add theĀ springĀ minestroneĀ with 200ml of water and the drainedĀ cannelliniĀ beans. Simmer for 3-4 minutes to soften the beans a little, then add theĀ peasĀ andĀ babyĀ spinachĀ and cook for a further 2-3 minutes until the spinach has wilted. Add the cookedĀ orecchietteĀ and remove from the heat. Stir through half of theĀ basil pestoĀ then season to taste with salt and pepper.
STEP 4
To serve, divide the minestrone soup between serving bowls and finish with a drizzle of the remainingĀ basil pestoĀ and some finely slicedĀ redĀ chilliĀ for a little kick. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, then take out a small saucepan for the orecchiette pasta and a deep frying pan, or large and wide saucepan to make the minestrone in. Slice theĀ courgetteĀ into thin rounds. This is all your prep done.
STEP 2
Fill your small saucepan with boiling water from the kettle, place it over medium heat, and bring it back to a boil. Once boiling, add a generous amount of salt, then add theĀ orecchiette. Cook until al dente, about 10-13 minutes. Drain and set aside.
STEP 3
Place your larger pan over a medium heat and add a drizzle of oil. Once hot, add the slicedĀ courgetteĀ and fry for 5 minutes or until tender, but al dente. Add theĀ springĀ minestroneĀ with 200ml of water and the drainedĀ cannelliniĀ beans. Simmer for 3-4 minutes to soften the beans a little, then add theĀ peasĀ andĀ babyĀ spinachĀ and cook for a further 2-3 minutes until the spinach has wilted. Add the cookedĀ orecchietteĀ and remove from the heat. Stir through half of theĀ basil pestoĀ then season to taste with salt and pepper.
STEP 4
To serve, divide the minestrone soup between serving bowls and finish with a drizzle of the remainingĀ basil pestoĀ and some finely slicedĀ redĀ chilliĀ for a little kick. Enjoy!
