Three bean spring minestrone

• olive oil↗2 tbsp tbsp

  plus extra for drizzling

• banana shallot↗1

  chopped

• fennel bulb↗1

  thinly sliced

• garlic cloves↗2

  chopped

• cannellini beans↗400g can g
• borlotti beans↗400g can g
• vegetable stock↗700ml ml
• green beans↗100g g

  chopped

• vegetarian hard cheese↗rind of a

  rind of a plus 30g, grated

• frozen peas↗150g g
• lemon↗1

  zested

• basil leaves↗handful

  torn to serve

Step-by-step instructions

1. 1

   Put the oil in a saucepan over a medium heat, add the shallot, fennel, garlic and a pinch of salt and cook until softened. Drain the beans, reserving the starchy water from half of one can. Tip these into the pan along with the stock, green beans and cheese rind. Cook for 15 mins until the green beans are completely softened.

2. 2

   Stir in the peas, cook for a couple of mins more, then stir in the lemon zest and grated cheese.