GREEN VEGGIE MINESTRONE WITH BASIL & PARMESAN OIL

Serves 4-6

Prep time: 30 minutes

Cooking time: 45 minutes

Ingredients:

• 1 tbs olive oil
• 1 leek, trimmed and thinly sliced (white part only)
• 3 garlic cloves, finely chopped
• 1 long green chilli, deseeded and chopped
• 2 celery sticks (including leaves), thinly sliced
• 300g zucchini, quartered lengthways and sliced
• 1 large potato, peeled and diced
• 6 cups chicken or vegetables stock
• 400g can cannellini beans, drained and rinsed
• 75g baby spinach leaves, chopped
• 350g green peas, podded
• Char-grilled bread, to serve

Basil & parmesan oil:

• 1 cup basil leaves (+ extra to serve)
• ½ cup finely grated parmesan (+ extra to serve)
• 50ml extra virgin olive oil

Method:

Step 1 To make basil & parmesan oil, place basil and oil in a small food processor. Process until finely chopped. Stir in parmesan. Stir in parmesan and set aside.

Step 2 Heat oil in a large saucepan over medium heat. Add leek, garlic, chilli and celery and cook, stirring often, for 5 minutes until leeks softens.

Step 3 Add zucchini and potato and cook, stirring often, for 5 minutes. Add stock, cover and bring to the boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 20-25 minutes until vegetables are tender. Add cannellini beans, spinach and peas. Simmer for 5 minutes. Stir through half of the basil and parmesan oil.

Step 4 Ladle soup into bowls. Drizzle with remaining basil and parmesan oil. Sprinkle with parmesan and basil and serve.