Spring minestrone
Ready in under an hour, this hearty minestrone soup is packed with an abundance of spring veggies and topped with crispy pancetta. Plus, it's low in calories too
Ingredients
- diced pancetta 77g pack
- spring onions a bunch finely sliced
- fennel 1 bulb halved and thinly sliced
- garlic 2 cloves chopped
- chicken stock 1 litre
- cannellini beans 2 x 400g tins drained and rinsed
- asparagus tips 125g
- sugar snap peas 150g halved lengthways
- frozen peas 100g
- baby spinach 125g
- parmesan 50g finely grated, to serve
- crusty bread to serve
Instructions
- 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.
- 362 Kcals Total