Green minestrone with chickpeas and lemon


You'll need

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

  • 01
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Mar 2014

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