Three bean spring minestrone
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3
Skip to ingredients
- 2 tbsp olive oilplus extra for drizzling
- 1 banana shallotchopped
- 1 fennel bulbthinly sliced
- 2 garlic cloveschopped
- 400g can cannellini beans
- 400g can borlotti beans
- 700ml vegetable stock
- 100g green beanschopped
- rind of a vegetarian hard cheeseplus 30g, grated
- 150g frozen peas
- 1 lemonzested
- handful basil leavestorn to serve
Nutrition: Per serving
- kcal367low
- fat14g
- saturates4g
- carbs29g
- sugars8g
- fibre18g
- protein22g
- salt1.3g
Method
step 1
Put the oil in a saucepan over a medium heat, add the shallot, fennel, garlic and a pinch of salt and cook until softened. Drain the beans, reserving the starchy water from half of one can. Tip these into the pan along with the stock, green beans and cheese rind. Cook for 15 mins until the green beans are completely softened.
step 2
Stir in the peas, cook for a couple of mins more, then stir in the lemon zest and grated cheese.
