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Recipe Detail Page
Yellow Pepper Minestrone with White Beans & Asparagus
Spring 2013
This is a nice, light version of the traditional minestrone and incorporates a lot of spring flavour.
Serves 6
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) garlic, finely chopped
¼ tsp (1 mL) chili flakes (optional)
2 cups (500 mL) onions, finely chopped
2 cups (500 mL) yellow pepper, finely chopped
1 tbsp (15 mL) tomato paste
1 cup (250 mL) cherry tomatoes, halved lengthwise
1 can (540 mL) cannellini or white kidney beans, rinsed and drained
6 cups (1.5 L) chicken stock
1½ cups (375 mL) asparagus, cut into ½-inch (1-cm) pieces
¼ cup (60 mL) fresh basil, finely chopped
¼ cup (60 mL) Parmigiano-Reggiano cheese, grated
1 In a large pot, heat oil over medium, add garlic and chili flakes and sauté for 30 seconds. Add onions and peppers and sauté for 10 minutes longer.
2 Add tomato paste and sauté for 30 seconds. Add tomatoes and sauté for 1 minute. Add beans and stock. Bring to a boil, cover and simmer for 10 minutes.
3 Add asparagus and simmer for 10 minutes longer or until all the vegetables are tender. Add basil and season to taste.
4 Serve warm and pass grated cheese as a garnish.
Serves 6
