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Spring minestrone with harissa toasts
Fruit and vegetables
1
onion
, finely chopped
2
celery
sticks, finely chopped
1
carrot
, peeled and finely chopped
3
garlic
cloves, crushed or grated
1
rosemary
sprig (or thym)
3
spring onions
, white and green parts separated and chopped
4
asparagus
spears, tips removed and reserved
150g/5½oz
broad beans
, podded
2 tbsp chopped fresh flatleaf
parsley
Tins, packets and jars
400g tin white beans, such as cannellini or butter beans, drained and rinsed
400g tin
borlotti beans
, drained and rinsed
handful black
rice
(or basmati
rice
), cooked according to packet instructions and cooled in the fridge
Cooking ingredients
2 tbsp
olive oil
1 litre/1¾ pints
vegetable stock
salt and freshly ground
black pepper
2 tbsp
harissa
paste
Dairy, eggs and chilled
1
Parmesan
rind
150g/5½oz
Parmesan
, grated, to serve
Other
1 slice crusty sourdough or
ciabatta
, toasted
Back to recipe
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