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Minestrone with spring vegetables and bruchetta

  • 0:30 Prep
  • 0:20 Cook
  • 4 Servings


  • 100ml extra virgin olive oil, plus extra, to drizzle
  • 1 onion, finely chopped
  • 1 bunch baby (Dutch) carrots, trimmed, peeled, halved widthwise
  • 3 cloves garlic, crushed
  • 1/2 firmly packed cup mint leaves
  • 50g finely grated parmesan
  • 2 zucchinis, cut into 1.5cm pieces
  • 375g green beans, cut into thirds
  • 1 bunch asparagus, halved widthwise on the diagonal
  • 1.25L Massel chicken style liquid stock or water
  • 300g fresh podded peas (850g unpodded) or frozen peas
  • 100g baby spinach
  • 6 slices ciabatta or other Italian-style bread


  • 1
    Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion, carrots, two-thirds of the garlic and 1 teaspoon salt, and cook, stirring occasionally, for 8 minutes or until onion is soft.
  • 2
    Meanwhile, process remaining garlic and 60ml (1/4 cup) oil with mint and parmesan in a food processor to a paste. Transfer to a bowl and set aside.
  • 3
    Add zucchinis, beans and asparagus to onion mixture and cook, stirring, for 5 minutes. Add stock and bring to the boil. Add peas and cook for 5 minutes or until vegetables are tender. Stir in spinach and cook for 1 minute or until wilted. Season with salt and pepper.
  • 4
    Meanwhile, to make bruschetta, preheat a chargrill pan over medium heat. Drizzle bread on both sides with a little extra oil, then cook for 1 1/2 minutes each side or until charred.
  • 5
    Spread bruschetta with mint mixture. Ladle soup among bowls, top with bruschetta and serve immediately.

Source: taste.com.au


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