Spring Minestrone Soup

This Spring Minestrone Soup is one of those easy recipes I come back to again and again. Packed with veggies, it’s light enough for Spring but still filling and satisfying. And with 16g of fibre and nearly 20g of protein per portion it’s a great, nutritious lunch option.

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Course, Soup

Servings

Calories 411 kcal

Equipment

Le crueset cast iron pan

Ingredients

1 onion
1 leek
3 medium carrots
3 garlic cloves
1 tbsp olive oil
2 tsp dried oregano
2 bay leaves
1 tbsp tomato purée
1 tsp sea salt
½ tsp black pepper
600 g cannellini beans (21oz)
4 cups vegetable stock (1 litre)
1 cup orzo (190g)
1 cup frozen peas (130g)
2 handfuls of fresh spinach
Small handful of fresh parsley

Instructions

Finely chop the onion, leek, garlic and carrots. Add the olive oil to a large pan and sauté the chopped veggies for about 5 mins.
Add the oregano, bay leaves, tomato puree, salt and pepper to the pan and cook for another minute. Add the beans, stock and orzo and bring to the boil.
Turn down the heat and simmer for about 15 mins until the orzo is cooked.
Add the frozen peas and spinach to the pan and cook for another 3-4 minutes until the peas are warm the spinach has wilted slightly. Season to taste.
Serve with some fresh chopped parsley.

Notes

If you don’t have cannellini beans, use chickpeas or lentils (or any beans).
Swap the orzo for any small pasta.
This can be stored in the fridge for 3-4 days and freezes well too.

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Nutrition

Calories: 411kcalCarbohydrates: 77.2gProtein: 18.9gFat: 4.8gSaturated Fat: 0.7gFiber: 16g

Keyword minestrone soup, white bean soup

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