Spring minestrone

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 10


By Adam Byatt
From Saturday Kitchen

Ingredients

For the poached chicken

  • 1 small free-range chicken
  • 1 leek, roughly chopped
  • 1 onion, roughly chopped
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • ½ tsp black peppercorns
  • salt

For the pasta

  • 120g/4½oz orzo pasta

For the vegetables

  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, grated
  • 1 green chilli, thinly sliced
  • 10 English asparagus spears, tips separated and stems cut into cross sections
  • 2 celery sticks, cut on the oblique
  • 100g/3½oz podded fresh peas
  • 100g/3½oz podded fresh broad beans
  • 200g/7oz fresh (or dried and soaked) borlotti beans
  • salt and freshly ground black pepper

For the pesto

  • 100g/3½oz wild garlic
  • 1 garlic clove, roughly chopped
  • 10g/⅓oz hazelnuts
  • 10g/⅓oz Parmesan, grated, plus extra to serve
  • 100ml/3½fl oz olive oil, plus extra to serve
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