Name: Green bean minestrone
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 1 onion finely chopped; 1 garlic clove finely chopped; 1 carrot finely chopped; 1 celery stick, finely chopped; 2 tbsp olive oil; 70g pack cubetti di pancetta (optional); 1 bay leaf; 1 ½l vegetable or chicken stock; 100g small pasta shapes, such as stelline or orzo; 300g mixed runner, green and podded broad beans; 100g/4oz spring cabbage shredded; 4 tbsp pesto; crusty bread to serve

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Green bean minestrone

Green bean minestrone

Lulu Grimes

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Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4.5 out of 5.14 ratingsRate

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Using a selection of green vegetables gives this soup a summery feel and contrasting textures

Healthy

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Bread in four easy steps

A star rating of 4.8 out of 5.163 ratings

Ingredients

Nutrition

Units:

MetricUS

1 onion

finely chopped
1 garlic clove

finely chopped
1 carrot

finely chopped
1 celery

stick, finely chopped
2 tbsp olive oil
70g pack cubetti di pancetta

(optional)
1 bay leaf
1 ½l vegetable or chicken stock
100g small pasta

shapes, such as stelline or orzo
300g mixed runner, green and podded broad beans
100g/4oz spring cabbage

shredded
4 tbsp pesto
crusty bread

to serve

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Nutrition: per serving

kcal260
fat11g
saturates2g
carbs31g
sugars9g
fibre6g
protein10g
salt1.13g

low

Method

step 1

Fry the onion, garlic, carrot and celery in the olive oil in a large saucepan until tender but not browned. Scoop out and set aside. Fry the pancetta, if using, you won’t need to add any more oil but keep the heat low until it starts to give off fat. Fry until browned but not too crisp. Tip into a sieve and drain off any excess fat. Put the carrot mixture back into the pan with the pancetta and add the bay leaf, plenty of seasoning and the stock. Bring to a simmer, add the pasta and cook for 5 mins.
step 2

Top and tail the green and runner beans, slice both into lengths that will easily fit on a spoon and add to the pot with the broad beans. Cook for 3 mins, then add the cabbage. Bring back to a simmer and cook for 2 mins. Spoon the pesto onto the top of the soup just before serving and serve with the bread.

Recipe from Good Food magazine, June 2010

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A star rating of 4.5 out of 5.14 ratings

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