Annie Bell's Green Minestrone with Mint and Almond Pesto
Over a year ago
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Ingredients
- Olive oil
- 1 celery heart trimmed and sliced
- 2 leeks trimmed and sliced
- 2 garlic cloves peeled and finely chopped
- 150g trimmed french beans cut into 1cm pieces
- 150g fresh or frozen baby broad beans
- 150g fresh or frozen peas
- 800ml vegetable stock
- Several handfuls spinach leaves
- Sea salt and black pepper
- 25g mint leaves
- 25g flat-leaf parsley leaves
- 25g flaked almonds
- 75g freshly grated parmesan
Accompaniment
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Method
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1
Heat 3 tbsp oil in a large saucepan over a medium-low heat, add the celery and leeks and fry for 6-8 minutes until glossy and softened, stirring occasionally, adding the garlic just before the end.
Stir in the french beans, broad beans and peas, add the stock and season. Bring to the boil and simmer for 5 minutes. Add the spinach and cook for a minute longer.
Whiz half the soup in a food processor to a textured purée, then stir this back in with the rest of the soup.
Whiz the mint, parsley and almonds with 5 tbsp oil in a processor, then add the parmesan and briefly blitz again. Stir into the hot soup and serve with a drizzle of oil.
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