Spring Minestrone by Jamie Oliver
Soups • Yugoslavian
Description
If you want to keep the green color, it's important not to overcook this soup and not to prepare it in advance; the next day, the soup is no less, and perhaps even more delicious, but it no longer has that wonderful green color. Add-in options: Brussels sprouts, quartered. Substitution options: you can use frozen beans instead of green ones, adding them along with frozen peas. Instead of canned beans, use frozen fava beans, edamame, or other types of green beans. The original recipe called for green beans, but they are only available frozen here, so they were replaced with canned ones.
Ingredients
- Onion 1 head
- Garlic 3 cloves
- Celery salt 4 stalks
- Potato 1 piece
- Asparagus 15 oz
- Parmesan Cheese 5 oz
- Chinese green beans 10 oz
- Canned Baby Beets 1 can
- Chicken Broth 0 qt
- Frozen green bean pods 10 oz
- Chopped Sage Leaves 2 tablespoons
- Chopped Sage Leaves 2 tablespoons
- Fresh basil leaves 2 stalks
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil 4 tablespoons
Step-by-Step Guide
Step 1
Drain the liquid from the can of white beans (or if using canned green beans, use those).
Step 2
Trim the tough ends off the asparagus and cut into pieces about 1 cm long.
Step 3
Dice the potato; if the potato is small, use 2 instead of 1.
Step 4
Grate the Parmesan cheese.
Step 5
Heat 4 tablespoons of olive oil in a pan over medium heat.
Step 6
Similarly, cut the fresh green beans. If you're using thin Kenyan beans, just trim the ends; if using large seasonal beans, they need to be peeled properly (see the video lesson on this topic).
Step 7
Add the finely chopped onion, garlic, celery cut into pieces about 0.5 cm thick, and sauté for about 10 minutes until soft.
Step 8
Add the diced potato, 2/3 of the asparagus, green beans, and grated Parmesan, and sauté for about 5 minutes.
Step 9
Add the broth, white beans, bring to a boil, and cook for about 20 minutes until the vegetables start to break down.
Step 10
Add the remaining asparagus and frozen peas (without thawing) and cook for about 6-8 minutes.
Step 11
Remove from heat and add the finely chopped parsley and basil.
Step 12
Let it steep for about 10 minutes.
Step 13
Serve with basil leaves and sprinkle with Parmesan.
Step 14
Serve with garlic bread or garlic toast.
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