Green beans and peas minestrone
At spring time one of the nicest and healthiest soup is the Italian minestrone. This version is made with green beans& peas and spaghetti. It’s super easy to cook – you can use gluten-free spaghetti and vegan pesto, according to your diet. You could even serve this green beans and peas minestrone in an easy Easter or Mother’ day menu too.
Ingredients
Method
- Finally slice the celery and chop the spring onions and garlic. Cut the green beans into 3 cm pieces.
- Heat the olive oil in a large saucepan and gently cook the celery and the spring onion for 5 minutes. Add the garlic and cook for another minute or so.
- Meanwhile, cut the potatoes into 2cm cubes and break the spaghetti into 3 pieces
- When the vegetables are soft, add the potatoes, then stir for a few seconds. Add the stock and bring to the boil.
- Add the torn spaghetti bits and cook for 5 minutes.
- Add the frozen beans and peas and bring to the boil again. Add the chopped green beans and cook for another 3-5 minutes, until the veggies are tender and spaghetti is cooked.
- Turn off the heat and stir in the pesto and chopped parsley.
- Serve immediately with a squeeze of lemon juice.