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Spring minestrone

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A fresh and comforting chicken and vegetable soup, topped with delicious wild garlic pesto. Great for using up foraged wild garlic!

You will need a blender or a food processor to make this recipe.

Ingredients

For the poached chicken

For the 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
  • 100²µ/3½´Ç³ú podded fresh peas
  • 100²µ/3½´Ç³ú podded fresh broad beans
  • 200g/7oz fresh (or dried and soaked) borlotti beans
  • salt and freshly ground black pepper

For the pesto