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Spring Vegetable Minestra
JHULIEN MENDROZ
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With just a few more weeks left of asparagus at its best, here’s another nice way to use it - a fresh and fragrant minestra of green veg, fregola pasta, fennel fronds and lots of lemon. Best served at room temp and makes an elegant starter.
Pour a glug of oil into the pan and heat over a low/medium flame. Add the shallots and fennel, along with a pinch of salt and cook for 10-15 minutes, until soft and translucent, being careful not to let them colour much.
Meanwhile, prepare the asparagus by snapping off the woody ends. Slice up the length of the stalks into small pieces, the size of peas.
When the onion and fennel are ready, add the prepared asparagus (reserving the tips), the courgette and the pasta. Stir so everything is coated nicely in oil, letting the pasta toast for a minute or so.
Pour in the stock, drop in the Parmesan rind (if using) and add another pinch of salt. Bring to the boil then reduce to a simmer and let the soup cook for 8-10 minutes, stirring occasionally, until the pasta is done. Around 1-2 minutes before it’s ready, drop the asparagus tips in to let them cook briefly.
When the soup is ready, squeeze in the juice of 1/2 lemon and taste for seasoning. Ladle into bowls and finish using a fine grater to zest some lemon on top, followed by the reserved fennel fronds, chopped parsley, grated Parmesan and a drizzle of olive oil.
Recipe Note
The nutritional information provided is an estimate and may vary depending on the ingredients used. For accurate details, please refer to the labels on Ossa Organic products.
