Green minestrone

Method

1. In a large heavy-based saucepan or non-stick wok, heat the olive oil. Add the leeks and gently fry for approximately 10 minutes or until the leeks have softened, but not coloured. Pour in the wine and stock, season and bring to the boil. Add the spaghetti and simmer for 8 minutes.

2. Add the sugar snaps and green beans and cook for 1 minute. Add the petit pois and courgettes to the pan, bring back to the boil and simmer for 2 minutes. Tear in the basil and season with salt and freshly ground pepper.

3. To serve, ladle the minestrone into four deep plates or bowls. Top with shavings of parmesan, drizzle with extra virgin olive oil and finish with freshly ground black pepper.

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Ingredients

2 tbsp Olive oil
2 medium leeks, finely sliced diagonally
150ml White wine
1.4 litres vegetable stock
115g spaghetti, broken into 5cm pieces
115g sugar snap peas, halved lengthways
115g fine green beans, topped, tailed and halved
115g frozen petit pois
2 medium courgettes, trimmed and cut into 0.5 cm dice
1 large bunch basil leaves
salt and fresh ground black pepper
parmesan shavings
extra virgin olive oil, for drizzling

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