Tuesday, 15 September 2015

Green (Runner Beans, Peas) and Yellow (Courgette and Sweetcorn) Minestrone

I made this Green and Yellow Summer Vegetable Minestrone a couple of weeks back with homegrown golden yellow courgette and runner beans, though I have to admit the sweetcorn and peas both at the height of the season have come from the freezer.  I know shame on me, call myself a seasonal cook. 

Anyway, this Minestrone was fresh and tasty. The courgettes had crunch, the runner beans imparted that faint beany flavour, the peas and sweetcorn were sweet and the broth light and fragrant from both fresh basil and min. But there is a but....
I was not convinced by the addition of rice, so maybe next time I would replace the rice by stirring in some baby pasta, but that is no criticism to the dish itself, it tasted alright and if presented wit it again, I would happily eat it especially on a breezy day like today.  

I am sharing this post with Deb at Kahakai Kitchen for this weeks Souper (Soup, Salad and Sammies) Sundays and No Croutons Required days hosted this September by Lisa's Kitchen. and Jac at Tinned Tomatoes. 
Courgette, Sweetcorn, Peas and Runner Beans Minestrone
Serves 4 - 6
3 tablespoons olive oil
2 onions, sliced
2 cloves garlic, crushed
1 teaspoon fennel seeds, toasted and crushed
1 teaspoon dried mint or 2 teaspoons fresh mint, minced
1 teaspoon dried basil or 2 teaspoon fresh basil, minced
Optional: 100g Arborio rice
800ml vegetable stock
200g runner beans, topped, tailed and sliced
1 courgette, preferably yellow, diced
100g peas, fresh or frozen
100g sweetcorn, fresh or frozen
Salt and pepper to taste
Heat the oil, then stir in the the onion and allow to soften, then stir in the garlic and the fennel and herbs. Saute for a few minutes, then stir in the rice if using and cook over medium heat for a few minutes, before ladling in some of the vegetable stock.  Keep ladling the stock into the rice, until the rice begins to soften, then stir in the runner beans and cook , when the rice and runner beans are tender to the bite, then stir in the rest of the vegetables and continue to cook, using up the stock and until well cooked.  Taste and adjust seasoning if necessary, serve immediately with a dollop of soured cream, grated cheese or vegan alternative.  Adapted from Mildreds The Cookbook


  1. That dish looks so gorgeous and fresh and a nice twist on the traditional tomato pasta minestrone. I lovely hearty soups like this.

    1. Thank you, it was funnily enough quite light.

  2. I love minestrone, this looks like an interesting variation! I also love that you've garnished it with flowers - are they nasturtiums?

    1. Thanks Kyra, The flowers are homegrown and yes they are nasturtiums

  3. VERY nice! I love the addition of Fennel!

    1. Ah so you noted the fennel, yes it does come through _ i have to be honest, not sure about it - didn't dislike it, but didn't like it that much either, still made for interesting change

  4. Delicious, and that pretty garnish. Thanks so much for submitting to NCR. The roundup should be up shortly. I do enjoy fennel in small quantities.

  5. Thank you Lisa. I have to be in the mood for fennel too


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