Minestrone soup with pea shoots
We’ve added borlotti beans to this filling soup to provide extra fibre, serving it with flavoursome peas for freshness.
Serves 4 • Prep 5 mins • Cook 35 mins
1tbsp olive oil1 onion, finely chopped1 carrot, finely chopped2 sticks celery, finely chopped2 garlic cloves, crushed1tsp oregano1ltr vegetable stock400g tin chopped tomatoes50g orecchiette pasta4 slices Parma ham100g frozen peas400g tin borlotti beans, rinsed and drained
To serve:
Parmesan, grated Pea shoots
1 Heat the oil in a large saucepan. Add the onion, carrot, celery and a pinch of salt, and fry for 10 mins. Add the garlic and oregano. Fry for a further 2 mins, then pour in the stock and tomatoes, and simmer for 10-15 mins.
2 Stir in the pasta and a generous pinch…
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Woman & Home (Digital) - 1 Issue, April 2025