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Green vegie 'minestrone'

Method

 

  • To double peel the broad beans, pod them and blanch in lightly salted, boiling water for 30 secs. Then dunk in cold water, drain well and slip them out of their outer skins.
  • At the same time, briefly blanch the asparagus. Then drain well and cut on the diagonal.
  • Heat a little oil in a large heavy-bottomed pot and briefly sauté the garlic, leeks, celery and zucchini, regularly stirring.
  • Add 1½ litres stock with seasonings. Stir well and bring to the boil. Then turn the heat down and simmer for about 20 mins until the vegies are quite tender, adding more stock as necessary and skimming the top of any foam now and again.
  • Then add the broad beans, asparagus and basil. Stir and just bring back to the boil. Taste for seasoning.
  • Serve in individual bowls with a sprinkling of parmesan on top.

 

Ingredients

 

  • 400-500 gm broad beans
  • sea salt & freshly ground pepper
  • 2-3 bunches thin asparagus, sliced
  • olive oil
  • 2 large garlic cloves, crushed
  • 2 leeks, white & pale green parts only, washed well & finely sliced
  • 2-3 celery stalks, diced
  • 2 small zucchini, diced
  • 2  litres vegetable stock
  • ½ cup frozen peas, thawed
  • a few fresh basil leaves, torn
  • freshly grated parmesan

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
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    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm