Green Vegetable Minestrone

Last week, we headed to the market and since we arrived at a time when the market wasn't busy and about to close, they were practically giving vegetables away. Needless, to say, I can't resist a good bargain. A huge bowl of sprouting broccoli for just a pound. Yes, Please! The farmer turned to my husband and said, "Your going to be the healthiest man in Maidstone. " (Little does he know about all the sweets I bake!)


I knew immediately what I wanted to cook with the sprouting broccoli- SOUP. I came across a Green Veg Minestrone from the latest Sainsbury's issue (April issue) and it popped right out at me. I made a few changes to the recipe, by adding canned butter beans and spring greens (yes, I bought loads of that too).

I was very impressed with the results. It was far tastier than I expected and I believe, it's due to adding pesto at the end. I read from my soup book that adding pesto at the end of a soup, is a method used for a Genoese Minestrone. The difference with this recipe compared to a Genoese Minestrone is simply the type of vegetables used. Other vegetables you can add to this soup are carrots, potatoes, celery, cabbage, tomatoes and eggplant.


I'm submitting this soup to Scott from The Real Epicurion, In the Bag event. This month's main ingredient is Sprouting Broccoli.

Expect to see more sprouting broccoli and vegetable recipes from me this week!



Green (Geneose) Minestrone
-recipe adapted from Sainsbury issue April 2008
(serves 6)

1 leek, finely sliced
vegetable stock
handful of sprouting broccoli, cut into small bite size pieces
handful of spring greens
handful of green beans, halved
1 zucchini (courgette)
small can of butter beans, drained (other beans are fine to use)
handful of small pasta
3 heaped T of fresh pesto (ok, I cheated, I used ready-made pesto)

In a good size stock pot, heat a bit of oil and cook the leek until softened. Add vegetable stock, filling the pot about 3/4 full. Cover and bring to the boil. Add the green beans and pasta and boil for a couple of minutes. Lower the heat, and add the canned beans, sprouting broccoli, spring greens, zucchini and butter beans. Continue cooking until the vegetables are cooked through and the pasta is cooked. Stir in the pesto. And that's all there is to it! Enjoy.