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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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 sticks of celery
  • 3 spring onions
  • 1 Tbsp olive oil
  • 1 clove of garlic
  • 150 g new potatoes
  • 100 g spaghetti can be gluten-free
  • 200 g frozen peas
  • 150 g frozen broad beans
  • 100 g green beans
  • 2 Tbsp chopped flat leaf parsley
  • 2 Tbsp pesto can be vegan
  • 1.5 litre vegetable stock
  • Lemon juice to serve

Method
 

  1. Finally slice the celery and chop the spring onions and garlic. Cut the green beans into 3 cm pieces.
  2. 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.
  3. Meanwhile, cut the potatoes into 2cm cubes and break the spaghetti into 3 pieces
  4. When the vegetables are soft, add the potatoes, then stir for a few seconds. Add the stock and bring to the boil.
  5. Add the torn spaghetti bits and cook for 5 minutes.
  6. 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.
  7. Turn off the heat and stir in the pesto and chopped parsley.
  8. Serve immediately with a squeeze of lemon juice.