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Minestrone Verde

  • 3servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, D, E
MineralsCopper, Natrium, Chromium, Manganese, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 1 leek finely sliced

  3. 5 cloves garlic , chopped

  4. 120g pancetta , chopped

  5. 2 zucchinis, roughly diced

  6. 200g stringless green beans , sliced

  7. 1 bulb baby fennel , thinly sliced (can use celery instead) about 1 cup

  8. 2 litres good quality vegetable or chicken stock

  9. 100g thin spaghetti, broken up

  10. 1 can butter beans , drained and rinsed

  11. head of broccoli chopped, about 1 cup

  12. 1 cup spinach leaves, roughly torn

  13. Parmesan

  14. Basil

Instructions Jump to Ingredients ↑

  1. Heat oil in a big pot. Sauté leek, garlic, pancetta, zucchini and fennel for about 5 minutes- until soft.

  2. Add stock, butter beans and spaghetti, bring to boil, reduce heat a little and cook until pasta is almost cooked through.

  3. In the last 5 mins of cooking, add green beans and broccoli. Season with salt and pepper.

  4. Add spinach leaves just before serving.

  5. Serve in bowls with parmesan and fresh basil.

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