Green minestrone with mint pesto

Green minestrone is our interpretation of the Italian classic. Its delicate flavour gets spruced up with a dollop of mint pesto. 100% vegan and gluten-free.

GREEN MINESTRONE SOUP:
2 tbsp / 30 ml olive oil
3 garlic cloves, finely sliced
3 small shallots, finely diced
6 in / 10 cm leek (green part), finely sliced
2 carrots, diced finely
2 celery stalks, diced finely
½ small fennel bulb, finely sliced
8 small new potatoes
a few broccoli florets
small bunch of asparagus, cut into 2 cm pieces
½ cup of fresh broad beans, podded
2 cups of favourite beans (chickpeas, cannellini, black-eyed peas), cooked
½ cup fresh garden peas
6 baby courgettes, sliced into 1 cm slices
about 2 tsp salt (less if your stock contains salt)
black pepper, to taste
fresh lemon juice, to taste
1½ litres of vegetable stock, unsalted
toasted sourdough bread, to serve (optional)

QUICK MINT PESTO:
10 almonds, chopped roughly
1 small garlic clove, sliced
pinch of coarse salt
leaves from 5 sprigs of mint, roughly chopped
juice of approx. ½ lemon
about 4 tbsp / 60 ml extra virgin olive oil
grind of black pepper

View the full recipe at Lazy Cat Kitchen →