Spring Minestrone with Asparagus
Looking for a light and fresh spring soup? Look no further than this recipe for Spring Minestrone with Asparagus. This classic vegetable soup is full of goodness and ready in just 30 minutes.
Ingredients
- 1 onion, chopped roughly
- 2 cloves garlic, crushed
- 1 L vegetable or chicken stock
- 400 grams canned cannellini beans, drained
- 1 teaspoons mixed herbs
- 1 bunch asparagus, cut into 1cm pieces
- 1 cup spinach leaves
- 1/2 cup grated parmesan
- 4 pieces cheesy toasts
- 1 tablespoons olive oil
- 1 pinch pepper
- 1 pinch salt
- 1 onion, chopped roughly
- 2 cloves garlic, crushed
- 1 L vegetable or chicken stock
- 400 grams canned cannellini beans, drained
- 1 teaspoons mixed herbs
- 1 bunch asparagus, cut into 1cm pieces
- 1 cup spinach leaves
- 1/2 cup grated parmesan
- 4 pieces cheesy toasts
- 1 tablespoons olive oil
- 1 pinch pepper
- 1 pinch salt
- Step 1 of 4Heat the oil in a large pot on a medium heat. Add the onion and garlic, cooking for 3 or 4 minutes to soften.
- Step 2 of 4Add the stock, cannellini beans and herbs, bringing to a simmer for 10 minutes uncovered.
- Step 3 of 4Add the asparagus, cooking for 5 minutes. Then add the spinach, stirring until wilted. Season with salt and pepper.
- Step 4 of 4Serve hot with a sprinkle of Parmesan and hot cheesy toast to dunk.
Method
- Step 1 of 4Heat the oil in a large pot on a medium heat. Add the onion and garlic, cooking for 3 or 4 minutes to soften.
- Step 2 of 4Add the stock, cannellini beans and herbs, bringing to a simmer for 10 minutes uncovered.
- Step 3 of 4Add the asparagus, cooking for 5 minutes. Then add the spinach, stirring until wilted. Season with salt and pepper.
- Step 4 of 4Serve hot with a sprinkle of Parmesan and hot cheesy toast to dunk.
Nutrition per serving
730 Kilojoules
Protein12 grams
Fat8 grams
Carbs9 grams
Sugars3 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4Heat the oil in a large pot on a medium heat. Add the onion and garlic, cooking for 3 or 4 minutes to soften.
- Step 2 of 4Add the stock, cannellini beans and herbs, bringing to a simmer for 10 minutes uncovered.
- Step 3 of 4Add the asparagus, cooking for 5 minutes. Then add the spinach, stirring until wilted. Season with salt and pepper.
- Step 4 of 4Serve hot with a sprinkle of Parmesan and hot cheesy toast to dunk.