AS SEEN ON THE
CHEF BIG’ S
KITCHEN TABLE
Si King
Summery Minestrone
SERVES 4
INGREDIENTS
• 2 tbsp olive oil
• 3 leeks, sliced on the diagonal
• 3 courgettes, sliced on the diagonal
• 200g runner beans, trimmed and cut into strips
• 2 garlic cloves, finely chopped
• 2 tarragon sprigs
• 1 parsley sprig
• 2 bay leaves
• 1 piece of pared lemon zest
• 1L vegetable or chicken stock
• Parmesan rind( optional)
• 100g broad beans( fresh or frozen – remove the grey outer skins if you have time)
• 3 Little Gem lettuces, quartered into wedges
• 400g can cannellini beans, drained and rinsed
Classic minestrone generally contains broken-up spaghetti or other pasta, but this version keeps it light and packs it with lots of lovely veg and beans.
1 Heat the olive oil in a large saucepan over a low-medium heat. Add the leeks and cook until they start to soften, then add the courgettes, runner beans, garlic, herbs and lemon zest and cook for another 3-4 minutes.
2 Pour in the stock and season with salt and pepper. If using a Parmesan rind, add it now – some of it will dissolve into the stock, enhancing the flavour. Bring the soup to the boil, then reduce the heat and simmer, uncovered, until the vegetables are just tender. Add the broad beans and Little Gem wedges and continue to cook until the lettuces have wilted and their cores are tender.
3 Add the cannellini beans and heat through. Remove the Parmesan rind( if used), the herb sprigs and bay leaves. Serve the soup garnished with basil and mint leaves, if using, and spoonfuls of pesto.
TIP: A special tip from Italy – chuck in a Parmesan rind, that hard bit you can’ t grate any more without grating your fingers. It adds loads of flavour but just remember to fish it out before serving. goodfoodshow. com 126