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🍽️ Light Minestrone with Spring Vegetables

297 kcal · 30 min · 4 servings

Ingredients

• 150 g frozen pea (or fresh pea, shelled)
• 1 onion
• 2 garlic cloves
• 4 spring onion
• 1 bulb fennel
• 250 g green asparagus
• 100 g snow pea
• 40 g baby spinach
• 400 g cannellini bean (can, drained weight)
• 80 g turkey ham
• 1 tbsp olive oil
• 1 l vegetable broth
• 50 g parmesan (30 % fat in dry matter)
• salt
• pepper

Instructions

1. 1. Let the peas thaw.
2. 2. Peel the onion and the garlic.
3. 3. Dice the onion and garlic finely.
4. 4. Clean the spring onions and wash them.
5. 5. Cut the spring onions into thin rings.
6. 6. Clean the fennel and wash it.
7. 7. Cut the fennel into small cubes.
8. 8. Wash the asparagus.
9. 9. Cut off the woody ends of the asparagus.
10. 10. Peel the bottom third of the asparagus stalks if necessary.
11. 11. Cut the asparagus into pieces.
12. 12. Clean the snow peas and wash them.
13. 13. Wash the spinach.
14. 14. Shake the spinach dry.
15. 15. Pour the beans into a colander.
16. 16. Rinse the beans.
17. 17. Let the beans drain.
18. 18. Dice the turkey ham into small pieces.
19. 19. Heat oil in a pot.
20. 20. Fry the ham cubes over medium heat for 2 to 3 minutes.
21. 21. Remove the ham from the pot and set it aside.
22. 22. Add the onion and fennel to the frying fat.
23. 23. Sauté the onion and fennel for 4 to 5 minutes.
24. 24. Stir in the garlic and spring onions.
25. 25. Cook the vegetables for another 3 minutes.
26. 26. Deglaze the mixture with broth.
27. 27. Add the beans, asparagus, and snow peas to the soup.
28. 28. Let the soup simmer for about 5 minutes.
29. 29. Grate the Parmesan.
30. 30. Add the peas and spinach to the soup.
31. 31. Let the soup cook for another 2 to 3 minutes.
32. 32. Season the soup with salt and pepper.
33. 33. Stir half of the Parmesan into the soup.
34. 34. Divide the minestrone among deep plates.
35. 35. Top the soup with the ham and the remaining Parmesan.

Nutrition per serving

• kcal: 297
• Protein: 25 g · Fett/Fat: 8 g · Carbs: 31 g