Green minestrone with chickpeas and lemon


  • Serves 6 people

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 zucchini, finely chopped
  • 2 ripe tomatoes, finely chopped
  • 1.5 litres (6 cups) hot chicken stock
  • 200 gm canned chickpeas, drained and rinsed
  • 40 gm parmesan, finely grated, plus a piece of the rind
  • 150 gm Savoy cabbage, shredded on a mandolin
  • 150 gm frozen peas, defrosted
  • Finely grated rind and juice of 1 lemon
  • ¼ cup (loosely packed) each basil and mint
  • To serve: focaccia (optional)
01   Heat oil in a saucepan, add onion and garlic and sauté until tender (5-7 minutes). Add zucchini and tomatoes, stir to coat, then add stock, chickpeas and parmesan rind, and simmer until warmed through. Add cabbage and peas, return to a simmer, stir in grated parmesan and season to taste. Add lemon rind and juice, top with basil and mint, and serve hot with focaccia.
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