A spring minestrone

There are buds on the magnolias and the garden is full of daffodils and crocuses – signs that spring is on the way! We have one back garden and access to two beautiful communal gardens and while I never managed to do any gardening last year, I did note down all the flowers that bloomed throughout the year. I’m filled with anticipation of what is to come.

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One of the gardens overlooks the old church, now an orchestra rehearsal and recording studio. When the weather is warm and the church windows open we get to hear the performance by the visiting orchestra of the day – the Royal Philharmonic, the English Symphony Orchestra to name a few. There are two ancient cherry blossoms and I cannot wait for them to bloom. Last year Lexie and I spent many an afternoon lying in their shade, reading books, having ice creams and, if we were lucky, listening to the orchestra’s music.

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Lexie really loves minestrone and, seeing as there was fresh chicken stock from Sunday’s chicken, I made a spring version with no tomato. It’s adapted from a Jane Grigson recipe that calls for spring greens and butternut squash as well as the usual potato, pasta and beans. If you haven’t heard of Jane Grigson she was born in 1928 and a protege of Elizabeth David. Her book Good Things is a classic – a celebration of the seasons and the foods they bring. I made this soup listening to some beautiful Debussy flute, daydreaming about endless days in the garden and all the flowers yet to bloom, the magnolia, the camelias then the glorious summer roses, agapanthus and chrysanthemums…

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Spring minestrone

Prep time: 10 mins
Cooking time: 20-30 mins
Budget: £5-10 (£1 butternut squash, £1.50 leeks, £2.50 pancetta, £1 spring cabbage)
Ease: easy
Serves 4

  • 1 sliced onion
  • 3 sliced leeks
  • 1/2 diced carrot
  • 1/2 stick celery chopped
  • 1 peeled and cubed potato
  • 1/2 butternut squash diced
  • 2 cloves garlic sliced
  • A large handful of spring cabbage, rinsed and sliced
  • 2 sticks of thyme
  • 1 bay leaf
  • A handful of fresh chopped parsley
  • A handful of pasta
  • 1 tin of cannellini beans or chickpeas, drained and rinsed
  • Grated parmesan
  • Olive oil
  • Pancetta
  • Chicken stock

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Heat the olive oil in a pan and add the onion, carrot and celery and cook on a gentle heat for 10 mins. Add the garlic, squash, potato and the bay leaf and thyme, pour in the stock and cook for 10 mins. Then add the spring cabbage and the pasta and cook for another 10 mins. In a separate pan fry the pancetta in a little olive oil and set aside when done. The minestrone should be ready and just before serving add the beans so they heat through. When it’s ready, garnish with the chopped parsley and pancetta and serve with grated parmesan and olive oil for drizzling.

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One thought on “A spring minestrone

  1. Lamb stew with flageolet beans – Mini eats

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