Spring Minestrone
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Spring Minestrone
Recipe by Louis Tikaram
Serves – 4
Prep Time – 20 mins
Cook Time – 25 mins
Ingredients
¼ cup extra virgin olive oil
2 large shallots or 1 small onion, thinly sliced
2 celery stalks, thinly sliced
Coles black pepper
Coles sea salt
2 tbsp minced fresh ginger
2 tbsp minced garlic
4 cups vegetable stock
1 cup asparagus, trimmed and sliced into small pieces
1 cup thinly sliced zucchini
1 cup fresh or frozen peas
3 cups spinach
1 cup San Remo Elbow Pasta
Grated parmesan, to garnish
Method
Heat the olive oil over medium heat in a heavy soup pot. Add the shallots and celery, then season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.
Add the ginger (if using) and garlic, stirring until very fragrant, about 2 minutes. Pour in the vegetable stock and bring to a simmer.
Stir in the San Remo Elbow Pasta and cook according to the package instructions until al dente. Add the asparagus and zucchini, cooking for a couple of minutes, then add the peas
and cook for about 3 minutes more. Stir in the spinach and adjust the seasoning with salt and pepper.
Divide the soup among bowls and garnish with freshly grated parmesan and a crack of black pepper.
