Ingredients

1 tbs olive oil
1 leek, white part only, finely sliced
2 garlic cloves, minced
2 zucchini, sliced
2 bunches asparagus, cut into 2cm pieces
1 small head broccoli, cut into florets
250g green beans, cut into 2cm pieces
1 cup frozen or fresh peas
400g can cannellini beans, rinsed & drained
2 tbs basil leaves, finely chopped plus a few extra to serve
2 tbs pesto
4 tbs roughly chopped almonds, to serve (1 per serve)

Directions

Heat olive oil over medium heat in a large saucepan, add leek and garlic and saute for a few minutes until soft.

Add zucchini, asparagus, broccoli and green beans and toss lightly for a couple of minutes. Season with salt and pepper, add in 1.5 litres of cold water.

Bring to boil then reduce to a simmer for 4 minutes. Add peas and cannellini beans and bring back to a simmer. Once vegetables are tender, stir in the basil and pesto and ladle into bowls.

Scatter with almonds and extra basil leaves to serve.

Nutrition

Energy 1551.95 kJ

Calories 370.68 cal

Protein 17.35g

Fibre 14.97g

Fat 22.71g

Sat. Fat 2.53g

Carbs 16.80g

Sugar

Spring Greens Minestrone

Ingredients

Directions

Nutrition