27/08/2026
Fresh, green and full of spring flavour, this spring minestrone recipe is packed with peas, broad beans, asparagus, broccolini and fennel, finished with a spoonful of pesto.
INGREDIENTS
• ¼ cup olive oil
• 1 onion, finely chopped
• 6 spring onions, white part finely chopped
• 2 garlic cloves, finely chopped
• ¾ cup (95g) peeled broad beans
• ½ cup (80g) shelled fresh peas
• 1 bay leaf
• Peeled zest of ½ lemon
• 1.2 litres vegetable or chicken stock
• 1 fennel bulb, finely chopped
• ½ can (150g) chickpeas, drained
• 6 asparagus spears, woody ends removed
• 1 bunch broccolini
• 50g baby spinach leaves
• 4 tbsp fresh pesto, optional
• Chives or basil, to garnish
METHOD
Heat the olive oil in a large saucepan over medium heat. Add the onion, spring onion and garlic and cook for 12–15 minutes until soft and translucent.
Blanch the broad beans in salted boiling water for 1 minute, then remove and peel. Cook the peas in the same water for 5 minutes, then drain and set aside.
Add the bay leaf, lemon peel, stock and fennel to the onion mixture and simmer for 3 minutes. Add the peas, chickpeas, asparagus and broccolini stems and cook for another 3 minutes. Stir through the spinach and broad beans until wilted, then season with salt and pepper.
Remove the bay leaf and lemon peel. Transfer half the soup to a bowl and blend the remaining half until smooth. Return the reserved soup to the pot and stir to combine.
Serve topped with pesto, chives or basil and a drizzle of olive oil. Shop everything you need at the Markets and save this one for your first taste of spring.
