Hello my lovelies,
Healthy, yummy, seasonal and easy to make. What’s not to like??? Yes, that’s more or less the definition of today’s recipe. Oh, I forgot… vegetarian too!
Indeed, you may have guessed with the pic, we’re making spring minestrone.
Let’s see the recipe, Chef!
Spring Minestrone
( Vote !)
Loading...Ingredients
- 150 g small pastas
- 50 g fresh green peas
- 1/2 onion
- 1 garlic clove
- 2 tbsp olive oil
- 3 carrots
- 1 potato
- 1 zucchini
- 4-6 basil leaves
- 1 stock cube
- 1 l water
- Salt
- Pepper
- 50 g green asparagus heads
- 1 tbsp olive oil
Instructions
Heat salted water in a sauce pan, add the pastas when the water starts boiling and cook 2 minutes less than the instructions on the package.
Drain and set aside.
Heat salted water in a sauce pan, add the green peas when the water starts boiling and cook 8 minutes.
Drain and set aside.
Stir fry the copped onion and grated garlic with olive oil in a large sauce pan.
Add the carrots and potato peeled and cut in small cubes.
Add the zucchini also cut in cubes and cook for 2 minutes.
Add water, stock cube, green peas, chopped basil leaves, salt, pepper and heat to a boil.
Once it starts boiling, lower to low heat and cover with a lid.
Cook for 20 minutes.
Heat the last tbsp of olive oil in a small frying pan. Add the asparagus heads and cook for 2 minutes.
Add to the soup.
At the end of cooking, add the pastas and adjust seasoning.
Cook for 2-3 more minutes and serve!
2 Comments
fontanges
Sunday May 26th, 2024 at 01:47 PMbonjour,
ss asperges car récolte terminée chez le producteur local, mais rajout d un peu de céleri… repas excellent!
mer
Emma
Monday May 27th, 2024 at 09:10 AMMerci Aude ! J’en suis ravie !