As we move from spring into summer this light and fresh minestrone is just perfect
Ingredients: serves 3-4
1 leek sliced
3 cloves garlic minced
1 bulb of fennel
1 courgette sliced
1 courgette cut into pieces
1 can cannellini beans
75g peas
Juice of 1 lemon
Zest of 1 lemon
Handful fresh parsley
250g small pasta
1 litre water
1 tbsp veg stock
Method:
1. Fry the leeks, garlic, fennel and courgette until slightly softened
2. Add the water, vegetable stock and pasta cook for about 5 minutes until the pasta is al dente
3. Drain and rinse the beans then add these
4. Bring back to a simmer then add the lemon juice, zest, peas and parsley.Cook for two more minutes
5. Season with salt and pepper. Serve with vegan Parmesan or nutritional yeast flakes
