Green minestrone with chickpeas and lemon

This delicious minestrone soup with chickpeas and lemon is a starter that’s light and is complemented beautifully by toasted focaccia.

Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

2 tablespoon olive oil

1 onion, finely chopped

3 clove garlic, finely chopped

2 courgettes, finely chopped

2 ripe tomatoes, finely chopped

1.5 litre hot chicken stock

200 gram canned chickpeas, drained and rinsed

40 gram parmesan, finely grated, plus a piece of the rind

150 gram savoy cabbage, shredded on a mandoline or very finely sliced

150 gram frozen peas, defrosted

1 lemon, finely zested and juiced

1/4 cup (loosely packed) each fresh basil and mint

focaccia, to serve (unless eating gluten free)

Method

1.Heat oil in a saucepan, add onion and garlic and sauté until tender (5-7 minutes).

2.Add courgettes and tomatoes, stir and add stock, chickpeas and parmesan rind, and simmer until warmed through.

3.Add cabbage and peas, return to a simmer, stir in grated parmesan and season to taste.

4.Add lemon zest and juice, top with basil and mint, and serve hot with fresh focaccia bread.

Check the chicken stock label if eating gluten free.
Note

Woman's Weekly Food