Green spring minestrone

Recipe thanks to The Heart Foundation 

Ingredients

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 3 cloves garlic, crushed
• 1 leek, white part only, finely chopped
• 4 sticks celery, finely chopped
• 1 small fennel bulb, trimmed and finely sliced
• 2 cups frozen peas
• 1 cup peeled broad beans
• 1 bunch asparagus, trimmed, and cut into bite sized pieces
• 500ml salt reduced vegetable stock
• 500ml water
• 600grams no added salt cannellini beans, drained and rinsed
• 1/2 bunch parsley, chopped

Method

1. Heat the oil in a large wide-based pot. Add the garlic, onion, leek and celery and cook stirring for 5-7 minutes or until softened. 
2. Add the fennel, peas, broad beans and asparagus and cook for a further 5 minutes.
3. Add the vegetable stock, water and cannellini beans and bring to the boil and cook until the vegetables are tender. Add parsley, stir to combine and remove from the heat.
4. Divide between bowls and serve.