Winter minestrone with fennel and celery

Winter minestrone with fennel and celery




Serves 4 | Prep 10 mins | Cook 15 mins
2 tbsp olive oil
2 leeks, sliced
1 celery heart, sliced
1 bulb fennel, chopped
2 cloves garlic, chopped
150g potatoes, peeled and diced
2 sprigs of rosemary
400g can borlotti beans, drained
150g frozen peas
50g orzo pasta
1.3 litres vegetable stock
75g fresh spinach leaves
vegetarian Parmesan-style cheese (optional)

1 - Heat the oil in a saucepan and cook the leeks, celery and fennel over gentle heat for about 6 minutes, stirring occasionally.

2 - Add the garlic and potatoes and cook for 2 minutes.

3 - Stir in the rosemary, borlotti beans, peas, pasta and stock and bring to the boil. Cover and simmer for about 6 minutes.

4 - Add the spinach and simmer for 1 minute. 
Discard the rosemary and serve scattered with Parmesan-style cheese, if desired.

Per serving 266 cals, fat 11g, sat fat 3g, carbs 32.5g, sugars 6g, protein 14.5g, salt 2.3g, fibre 11.5g
Winter minestrone with fennel and celery Reviewed by Unknown on 2/28/2020 Rating: 5
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