Spring Minestrone Soup | The Doctor's Kitchen

About this recipe

Great

% Daily Values based on a 2,000 calorie diet

Step 1

If using broad beans in their pods: run your finger along each pod to open them, then push the beans out into a bowl. Small beans can be left as they are. Large beans need to be removed from their tough leathery skin. To do so, cook for 2 minutes in boiling water, drain and place into a bowl of cold water. Break the skins and gently squeeze out the bright green bean. If using frozen broad beans, simply measure out 160g in a bowl and set aside.

Step 2

Heat the olive oil in a casserole dish or pan and add the onion. Cook for 5 minutes or until starting to soften, then add the garlic and chilli flakes and cook for a further 3 minutes until fragrant.

Step 3

Add the broad beans and stock, bring to a simmer and cook for 5 minutes.

Step 4

Add the asparagus and peas and simmer for a further 5 minutes.

Step 5

Remove from the heat and stir through the fresh herbs to serve

↑Support creators by visiting their site 😊