Plenty of greens and plenty of flavour are what make this fresh minestrone shine. Go for fresh, local veggies for the best soup.
- 2 tbsp extra-virgin olive oil, plus extra to drizzle
- 1 bunch of spring onions, trimmed and finely chopped
- 2 garlic cloves, thinly sliced
- 1 fennel bulb, trimmed, halved and finely chopped
- 200 g mixed green vegetables (such as asparagus, courgettes, green beans, peas, and broad beans)
- 100 g spaghetti, broken up into small pieces
- 700 ml vegetable stock (from a cube is ok)
- 2 tbsp basil pesto
- sea salt and freshly ground black pepper
- chopped fresh basil and flat-leaf parsley, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Heat the olive oil in a large pan over a medium heat. Add the spring onions, garlic and fennel and gently sauté for about 10 minutes without allowing them to colour.
2. Meanwhile, prepare the green vegetables, depending on what you have – remove the woody ends from asparagus and finely slice the stalks (leave the tips whole) and trim and finely chop courgettes and green beans.
3. Tip all the prepared green vegetables into the pan, then add the broken spaghetti and stock. Bring to the boil, then simmer for about 10 minutes, or until the spaghetti is just tender. Season with a little salt and pepper.
4. Ladle into big bowls and add a heaped teaspoonful of pesto. Scatter with chopped basil and parsley and drizzle with a little extra-virgin olive oil to serve.