Name: Green minestrone with chickpeas and lemon
Yield: 6
Ingredients: 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)

Ingredients

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

Main

1.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.

Styling by Lisa Featherby

Styling by Alice Storey

Styling by Lucy Weight