Soup recipe for 3 people, takes only 15 mins; recipe has olive oil, banana shallot, fennel bulb, garlic clove, cannellini beans, borlotti beans, vegetable stock, green beans, vegetarian hard cheese, peas, lemon and basil leaves.
Three bean spring minestrone
Course: Soup
Servings
3
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 2 garlic cloves, chopped
- Olive Oil: 2 tbsp olive oil, plus extra for drizzling
- Vegetable Stock: 700ml vegetable stock
- Lemon: 1 lemon, zested
- Basil Leaves: handful basil leaves, torn to serve
- Fennel Bulb: 1 fennel bulb, thinly sliced
- Green Beans: 100g green beans, chopped
- Peas: 150g frozen peas
- Banana Shallot: 1 banana shallot, chopped
- Cannellini Beans: 400g can cannellini beans
- Vegetarian Hard Cheese: rind of a vegetarian hard cheese, plus 30g, grated
- Borlotti Beans: 400g can borlotti beans
Directions
- Put the oil in asaucepanover a medium heat, add the shallot, fennel, garlic and a pinch of salt and cook until softened. Drain the beans, reserving the starchy water from half of one can. Tip these into the pan along with the stock, green beans and cheese rind. Cook for 15 mins until the green beans are completely softened.
- Stir in the peas, cook for a couple of mins more, then stir in the lemon zest and grated cheese.
