Spring has most definitely sprung. What a gorgeous Easter weekend of blue skies, daffodils and crisp mornings- it’s time to welcome spring with this fresh twist on a home- cooked classic.
There is nothing more comforting than a big bowlful of minestrone soup any time of the year, but I’m currently in the midst of a love affair with everything new season including British asparagus, garden mint and watercress. So I made this spring minestrone.
Think bursts of fresh green flavours, the traditional tomato herb base and strands of rustic pasta all brought together with a squeeze of lemon juice. Don’t worry about buying a specific type of pasta, simply break a handful of spaghetti into small pieces.
This quick and effortless soup will see you from spring through to summer.
Serves 4 generously
1 tbsp olive oil
1 onion, chopped roughly
1 clove of garlic, crushed
1 celery stick, chopped finely
1 small courgette, grated
4 spears of asparagus, chopped roughly
1 can of chopped tomatoes
800ml vegetable stock
2 tsp dried mixed herbs
80g dried spaghetti, broken into small pieces
2 tbsp frozen peas
2 tbsp broad beans
2 handfuls of watercress
Juice of 1 unwaxed lemon
Pinch of sea salt and black pepper
Handful of fresh mint leaves, chopped roughly
Handful of basil leaves, chopped roughly
1. In a large pan, add the olive oil, onion and garlic and cook over a medium heat for 2 minutes until the onion has started to soften. Add in the celery, grated courgette and chopped asparagus and cook for 2-3 minutes, stirring frequently.
2. Pour in the chopped tomatoes and vegetable stock then stir through the broken spaghetti and dried herbs. Bring to the boil, reduce the heat and allow to simmer for 10 minutes.
3. Add in the peas, broad beans and watercress and cook for 2 minutes. Remove from the heat and squeeze over the lemon juice. Season with salt and black pepper and scatter generously with chopped mint and basil leaves just before serving.