14 May Spring green minestrone – Carole Bamford, Daylesford Farm
225 g spinach
225 g rocket
1 onion, diced
2 celery sticks, diced
2 courgettes, diced
2 leeks, trimmed, washed and diced
180 g green beans, trimmed and diced
1.2 litres chicken bone broth or good-quality vegetable stock
1 bouquet garni (sprig of parsley, bay leaf and sprig of thyme tied with string)
100 g peas
100 g broad beans with skins
1⁄2 lemon, juiced
1 regular shop-bought or homemade pesto, to serve
2 tbsp olive oil
Salt and pepper
In a pan, heat the olive oil and wilt the spinach and rocket. Remove from the pan, cool and roughly chop.
Add the onion to the same pan with the celery and cook for about 10 min until softened, then add the courgettes, leeks and green beans and sauté for 5 min.
Pour in the stock and add the bouquet garni, bring to a simmer and cook for 5 min, then add the peas and broad beans.
Add the wilted spinach and rocket with the lemon juice and check for seasoning.
Serve in warmed bowls with a spoonful of pesto on top of each.