Blitzing some of the soup brings the flavours together but also gives a gorgeous green color - fitting for a spring recipe.
Advertisement - Continue Reading Below
Yields:
4
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Cal/Serv:
457
Ingredients
1 Tbsp. olive oil
200 g purple sprouting broccoli
25 g parsley, leaves and stalks separated
2 leeks, trimmed and thinly sliced
2 garlic cloves, crushed
2 x 400g tins white beans, we used cannellini
200 g shredded spring greens, thicket stalks removed
1 l vegetable stock
150 g pastina, we used stortini
Juice and zest of 1 lemon
30 g pistachios, roughly chopped
Directions
Step 1Heat the oil in a large pan over a medium heat. Finely chop the thicker broccoli stalks as well as parsley stalks, setting the florets and leaves aside. Cook the stalks with the leeks for 4–6min, stirring occasionally, until beginning to soften. Season, add the garlic and cook for another minute.
Step 2Stir in the beans along with the liquid from the tins, ½ the spring greens and a ladleful of the stock. Bring the liquid to a simmer, bubble for 2min, then remove from the heat. Carefully transfer just over ½ of the mixture into a blender or jug with a stick blender and blitz until smooth. Return to the pan.
Step 3Pour in the remaining stock. Bring to the boil, add the pastina and cook for 4min until the pasta is almost al dente. Stir in the reserved florets and remaining spring greens, cover with a lid and simmer for 2–3min while you make the dressing.
Step 4Finely chop the parsley leaves and combine with the lemon juice, zest, pistachios and extra virgin oil in a small bowl. Season to taste. Serve the soup drizzled with the lemony dressing and bread on the side.
GH TIP
Leftover pesto lingering in the fridge? Stir it into the soup just before serving or combine into the pistachio dressing for even more flavour.
Per serving:
Calories: 457
Protein: 18g
Fat: 17g
Saturates: 3g
Carbs: 52g
Sugars: 5g
Fibre: 14g
Central heating for the soul; 20 cosy soup recipes to try right now
Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
