Green Minestrone
/
Green Minestrone
Recipe by Michael Weldon
Ingredients
1ltr Coles vegetable stock
1 sheets of kombu
6 dried shiitake mushrooms
parmesan rind if you have some
4 spring onions, cut into 1cm pieces
2 zucchini, diced
2 leeks, cut into rounds
2 garlic cloves
1 head of fennel, diced
½ cup white wine
150g sugar snaps, cut into 2cm pieces
150g peas
1 tin white beans
1 bag baby spinach
1 lemon
½ bunch parsley
½ bunch dill
sea salt
black pepper
Squeaky Gate extra virgin olive oil
large Raco saucepan
large Raco pot
to serve
parmesan cheese
crusty bread
Method
In a saucepan combine the stock, kombu, shitake and parmesan rinds, place over a medium heat and gently bring up to a simmer.
In a large stockpot over a medium high heat add a drizzle of extra virgin olive oil, the spring onion, zucchini, leek, garlic and fennel, sweat off for a couple of minutes.
Add the white wine and reduce to a syrup. Strain the stock through a sieve into the vegetables. Bring to the boil then reduce to the simmer.
Add the sugar snaps, peas, white beans and baby spinach, cook till heated through.
Remove from the heat and add the lemon juice, parsley, dill and a good crack of black pepper.
Serve with a piece of crusty bread, a drizzle of extra olive oil and a grating of parmesan cheese.
