Name: Green minestrone with chickpeas and lemon
Yield: 6
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 2 zucchini, finely chopped; 2 ripe tomatoes, finely chopped; 1.5 litres (6 cups) hot chicken stock; 200 gm canned chickpeas, drained and rinsed; 40 gm parmesan, finely grated, plus a piece of the rind; 150 gm Savoy cabbage, shredded on a mandolin; 150 gm frozen peas, defrosted; Finely grated rind and juice of 1 lemon; ¼ cup (loosely packed) each basil and mint; To serve: focaccia (optional)

Ingredients

2 tbsp olive oil

1 onion, finely chopped

3 garlic cloves, finely chopped

2 zucchini, finely chopped

2 ripe tomatoes, finely chopped

1.5 litres (6 cups) hot chicken stock

200 gm canned chickpeas, drained and rinsed

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

150 gm Savoy cabbage, shredded on a mandolin

150 gm frozen peas, defrosted

Finely grated rind and juice of 1 lemon

¼ cup (loosely packed) each basil and mint

To serve: focaccia (optional)

Method

Main

1.Heat oil in a saucepan, add onion and garlic and sauté until tender (5-7 minutes). Add zucchini and tomatoes, stir to coat, then add stock, chickpeas and parmesan rind, and simmer until warmed through. Add cabbage and peas, return to a simmer, stir in grated parmesan and season to taste. Add lemon rind and juice, top with basil and mint, and serve hot with focaccia.

Recipe / styling by Lisa Featherby

Styling by Alice Storey

Styling by Lucy Weight

Ingredients

Method

Main

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