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Spring Vegetable Minestrone with Lemon and Basil Recipe


This is a warm, yummy soup with lots of green veggies like asparagus and spinach. It has small pasta and beans in it too. We make it taste fresh with lemon and basil, and it's good for you!


25 g Almonds
250 g Asparagus
150 g Spinach
2 Garlic Cloves
60 g Grated Pecorino Cheese
1 Tsp Red Pepper Flakes
1.5 L Vegetable Stock
1 Can (425 g) Cannellini Beans
150 g Ditalini Pasta
1 Lemon (juice and zest)
150 g Frozen Peas
A handful of Fresh Basil Leaves
2 Tbsp Olive Oil


Heat a large saucepan over medium heat and add 2 tablespoons of olive oil. Mince the garlic and add it to the pan with the red pepper flakes. Cook for 1 minute.
Pour in the vegetable stock and bring to a simmer. Add the grated pecorino rind if available.
Rinse and drain the cannellini beans, then add them to the saucepan along with the ditalini pasta. Cook for 6 minutes.
While the soup simmers, cut the asparagus into bite-sized pieces and roughly chop the spinach.
Add the asparagus to the soup and cook for 2 minutes, then add the spinach and frozen peas. Cook for another 3 minutes, or until the pasta is tender.
In a dry frying pan, toast the almonds until golden, then chop them roughly.
For the basil topping, combine the toasted almonds, fresh basil leaves, and half of the lemon zest in a food processor. Pulse until coarsely chopped, then mix in 1 tablespoon of olive oil to create a chunky basil topping.
Stir in the lemon juice and remaining zest into the soup. Season with salt and pepper to taste.
Ladle the soup into bowls, top with a spoonful of the basil topping, and sprinkle with grated pecorino cheese before serving.

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