Athenaeum Life / Food and Drink / Recipes /

Famed for championing the very best of British produce, our menus focus on simple, seasonal dishes, filled with flavour. With the changing season, we’re starting to plan for the cooler days ahead, so a bowl of something hearty would be just the ticket. And we have just that. Take batch cooking to the next level with our green minestrone – best served with a drizzle of olive oil, cracked black pepper and a generous helping of creamy mozzarella.

20th August 2022

Ingredients

Please note, quantities have been removed deliberately so you can adjust based on the number of people you are cooking for.

Good quality vegetable stock
Seasonal green vegetables (podded broad beans, peas, broccoli, courgette, kale and French beans all work well)
Basil pesto
Chervil
Coriander
Dried Pasta, like Ditalini
Buffalo mozzarella
Knob of butter
Salt
Pepper
Extra virgin olive oil

Green Minestrone with Mozzarella Ingredients

Method

Cook the pasta in boiling water until al dente then set aside.
Add the good quality vegetable stock to a large saucepan and bring to a gentle simmer.
Add the seasonal green vegetables and continue to simmer until the vegetables are cooked through.
Remove from the heat and add the pre-cooked pasta.
Finish the soup with a spoon of basil pesto, a knob of butter and a couple of generous grinds of pepper. If freezing the dish, stop here. You’ll need to defrost and reheat the broth before moving on to the next step.
Rip up 3 – 4 small pieces of buffalo mozzarella per portion and place them on top, followed by a garnish of chopped chervil and coriander.
Finish with a few drops of extra virgin olive oil.

Green Minestrone with Mozzarella Full