Spring minestrone with harissa toasts

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 4

By Matt Tebbutt
From Saturday Kitchen


For the minestrone

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 carrot, peeled and finely chopped
  • 3 garlic cloves, crushed or grated
  • 1 Parmesan rind
  • 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
  • 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
  • 1 litre/1¾ pints vegetable stock
  • salt and freshly ground black pepper
  • 150g/5½oz Parmesan, grated, to serve

For the harissa toasts

  • 2 tbsp harissa paste
  • 1 slice crusty sourdough or ciabatta, toasted
  • 2 tbsp chopped fresh flatleaf parsley
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