This recipe for easy minestrone soup makes an ideal autumn supper.
Fresh bean minestrone with rocket pesto - recipe
This recipe for a satisfying, and healthy, minestrone soup is taken from The Allotment Cookbook, by Kathryn Hawkins (pub New Holland, £12.99). In the book, she says that she likes to use fresh broad beans for this soup, as she loves their stunning bright green colour. This is most important for older, bigger beams, as it makes them more palatable. The more fresh vegetables you use in this recipe, the better it should taste.
Ingredients (Serves 4)
For the minestrone
- 675 g (1 lb. 8 oz.) broad beans, shelled
- 25 g (1 oz) butter
- 1 large onion, peeled and finely chopped
- 1 garlic clove, peeled and crushed
- 1 large carrot, peeled and finely diced
- 1 stick celery, trimmed and finely chopped
- 1.2 L (40 fluid oz) chicken or vegetable stock
- 50 g (2 oz) spaghetti
- 225 g (8 oz) runner beans, trimmed and sliced
- 115 g (4 oz) French beans, topped and tailed and cut into 2.5 cm (1 inch) lengths
- 8 ripe tomatoes, skinned and chopped or 200 g (7 oz) tin chopped tomatoes
For the pesto
- 1 garlic clove, peeled and chopped
- 15 g (1/2 oz) fresh rocket
- 100 g (3 1/2 oz) pine nuts, lightly toasted
- 60 g (2 oz) finely grated fresh pecorino cheese
- 4 Tbsp extra virgin olive oil
Method
- Start by making the minestrone. Bring a small saucepan of water to the boil and cook the broad beans for 4 to 6 minutes until tender. Drain well and rinse under cold running water to cool. Peel off the skins and set aside.
- In a large saucepan, melt the butter until bubbling and then add the onion, garlic, carrot and celery, and gently fry for 5 to 6 minutes until the onion is softened but not browned. Pour in the stock and bring to the boil. Break the spaghetti into short lengths and add to the stock, bring back to the boil and add to the runner and French beans, and simmer for 10 to 15 minutes until the pasta and beans are tender.
- Meanwhile, make the pesto. Place all the ingredients in a blender or food processor and blend for a few seconds until smooth. Cover and set aside until required.
- Still the chopped tomatoes and broad beans into the soup and cook for a further 2 minutes to heat through. Ladle into warm serving bowls and serve each with a dollop of pesto on top.
Kathryn Hawkins suggests that if you want to freeze the soup, make it as above but omit the pesto. Allow it to cool, then pack into freezer soup bags or a freezer proof container. Seal, label and freeze for up to three months. Allow to defrost overnight in the fridge. Reheat in a saucepan for about 15 minutes until piping hot. Make the pesto and serve as above.
