Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
17 Ingredients
Number of servings
4
- 1 brown onion, finely chopped
- 5milliliter extra virgin olive oil cooking spray
- 2 celery sticks, thinly sliced
- 2 cloves garlic, crushed
- 2 fresh bay leaves
- 1teaspoons fennel seeds
- 2 zucchini, thickly sliced
- 3 cups salt-reduced chicken stock
- 150grams macaroni
- 800grams no-added-salt cannellini beans
- 100grams green beans, split lengthways
- 1/2 bunch silverbeet, leaves shredded
- 1/2 bunch basil, leaves picked
- 1/4 cup blanched hazelnuts, toasted, chopped
- 1 lemon, zested, cut into wedges
- 30grams parmesan, finely grated
- 1 long green chilli, sliced
Description
Packed with veggies and flavours, this healthier green minestrone soup is the ultimate pick-me-up after a busy day. It's easy to make and on the table in 30 minutes.
Method
Step 1 of 4
Spray onion with oil. Heat a large saucepan over medium-high heat. Add onion, celery and garlic and cook, stirring, for 2 minutes or until softened slightly. Add bay leaves, fennel seeds and zucchini and cook, stirring, for 2 minutes or until lightly browned.
Step 2 of 4
Add stock and 1.5L (6 cups) water. Bring to the boil. Reduce heat to medium. Add pasta and cook for 8 minutes. Add cannellini beans, green beans and silverbeet and simmer, stirring occasionally, for 5 minutes or until pasta is al dente, silverbeet wilts and green beans are tender. Season with pepper. Remove from heat.
Step 3 of 4
Meanwhile, shred half of the basil and place in a bowl with hazelnut and lemon zest. Mix well. Season.
Step 4 of 4
Ladle soup into serving bowls. Sprinkle with shredded basil mixture, grated parmesan, chilli and remaining basil leaves. Serve with lemon wedges.
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