GREEN MINESTRONE
SERVES 4
⅓ cup olive oil, plus extra for drizzling1 brown onion, diced2 garlic cloves, finely chopped2 spring onions, finely sliced2 celery stalks, diced, plus celery leaves to serve1 leek, white and pale green parts only, washed well and sliced1 potato, roughly chopped1 × 400g tin cannellini beans, rinsed and drained150g ditalini or any tiny pasta1 dried bay leaf½ tsp dried oregano1 cup frozen peasLarge handful of greens, such as kale or collard greens, roughly choppedSmall bunch of parsley, leaves picked, to serveShaved parmesan, to serve
1 Heat olive oil in a large saucepan over medium–high heat, add onion and saute for 3–4 minutes, until softened. Add garlic and cook for 2 minutes, then add spring onion, celery, leek and potato and cook for a further 2 minutes.…
