Spring Minestrone

I find this such a comforting soup especially when the weather is sunny but still cold. It uses all the good flavours right now, asparagus, peas, new potatoes and fresh herbs.
Lemon ties this all together with a little white wine. I make a version of this depending on what is in season and when tomatoes come for the summer, I’ll definitely be adding these in too. Such a good, healthy weekday dinner.

Ingredients:

Vegan
Serves 2

2-3 tbsp olive oil, plus more for garnishing
1 banana shallot, diced
3 garlic cloves, diced
200g carrots, diced (3 medium)
200g potatoes, (I used new potatoes) and halved them
30ml white wine
1-litre hot vegetable stock
140g asparagus, chopped
200-250g tinned cannellini beans
150g frozen or fresh peas
Handful basil, roughly chopped
Handfuls parsley, finely chopped
Zest of half a lemon and 1-2 tbsp juice
Salt and pepper

Set a large saucepan to medium to high heat and add the olive oil. When hot add in the shallot and fry for 2mins before adding in the garlic, parsley and basil stalks. Cook for 1 min and add the carrots and potatoes. Stir everything and add the wine.

Simmer for 1-2 mins and pour in the hot veg stock. Bring to a boil and then down to a simmer for about 14 mins. Then add the asparagus and beans cooking for 4 mins.

Add the peas and simmer for another 1 min and take off the heat. Add the chopped herbs, season with salt and pepper, lemon zest and juice.

Drizzle over the last glug of extra virgin olive oil.