Our recipe of the month is a delicious and very nutritious spring minestrone soup. This is so vibrant and such a pleasure to make and there are plenty of options for substitutions with frozen or canned vegetables that you have in your pantry.
100g Diced Pancetta
1 bunch Spring Onion, sliced into 5-6 pieces
1 Fennel Bulb, halved and thinly sliced
2 cloves Garlic, roughly chopped
1 Litre Carol's Stock Market Chicken or Vegetable Stock
2x (400g) tins Cannellini Beans, drained & rinsed
150g Sugar Snap Peas, roughly sliced
125g Tender Asparagus
100g Frozen Peas
Small bunch Fresh Parsley, roughly chopped (with stems)
125g Baby Leaf Spinach
Salt & Pepper
Place large pot over medium high heat. Add pancetta and cook until crisp and fat has rendered.
Lower heat to medium low then add spring onion and fennel. Cook until fennel starts to soften, about 5 minutes.
Add garlic and cook just until fragrant, 30 seconds to 1 minute. Add stock and beans. Increase heat to high and bring to a boil.
Lower heat to medium and leave to simmer for about 5 minutes.
Add the sugar snap peas, asparagus, peas, parsley and spinach. Lightly season and simmer for about 5 minutes, just until asparagus is tender.
Check seasoning and add more salt and pepper if needed. Serve hot with shavings of parmesan cheese.