Spring minestrone




_ Ingredients

spring onions a bunch, finely sliced

diced pancetta 77g pack

garlic 2 cloves, chopped

fennel 1 bulb, halved and thinly sliced

cannellini beans 2 x 400g tins, drained and rinsed

chicken stock 1 litre

sugar snap peas 150g, halved lengthways

frozen peas 100g

parmesan 50g, finely grated, to serve

asparagus tips 125g

crusty bread to serve

baby spinach 125g

_ Method


Put the pancetta into a large non-stick pan and cook until crisp and

 the fat has rendered. Add the spring onions and fennel with some

seasoning, and cook gently for 5 minutes until the fennel is beginning

to soften.

Add the garlic and cook for 1 minute until fragrant, then pour in the

stock and beans. Bring to the boil and simmer for 5 minutes, then add

the asparagus tips and sugar snaps, and simmer for another 5

minutes.


Stir in the peas and spinach, and cook for a few minutes until the

spinach has wilted, then spoon into bowls, top with parmesan and

serve with bread, if you like.

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