Gut-Friendly Spring Minestrone With Basil Pesto, Orecchiette, Peas, Leeks, Courgette & Cannellini Beans

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Please be advised that the spring minestrone contains soy, even if the label says no allergens. 

Boil your kettle, then take out a small saucepan for the orecchiette pasta and a deep frying pan, or large and wide saucepan to make the minestrone in. Finely slice the leek and slice the courgette into thin rounds. This is all your prep done.

STEP 2

Fill your small saucepan with boiling water from your kettle, place over a medium heat and once boiling add the orecchiette. Cook until al dente, around 9-10 minutes. Drain and set aside.

STEP 3

Place your larger pan over a medium heat and add a drizzle of oil. Once hot, add the leeks and  and cook until softened a little, around 2 minutes. Add the courgettes and fry for a further 5 minutes or until tender, but al dente. Add the spring minestrone with 400ml of water and the drained cannellini beans. Simmer for 3-4 minutes to soften the beans a little, then add the peas and baby spinach and cook for a further 2-3 minutes until the spinach has wilted. Add the cooked orecchiette and remove from the heat. Stir through the basil pesto then season to taste with salt and pepper.

STEP 4

To serve, divide the minestrone soup between serving bowls and finish with a garnish of finely sliced red chilli for a little kick. Enjoy!