Packed full of in-season herbs and veggies, this dish is quick, delicious and a sure way to increase your plant-food diversity, in one hit!
- 125g asparagus, cut into 1 inch chunks
- 6 new potatoes, halved
- 125g spring greens, shredded/thinly sliced
- 1.5L chicken or vegetable stock
- 1 x 400g tin of butter beans, drained
- 1 tbsp green pesto
- 1 x 400g tin of cannellini beans, drained
- 2 cloves of garlic, chopped
- 100g frozen broad beans
- 100g frozen peas
- Olive oil
- 1 bulb of fennel, finely chopped
- Handful of fresh basil
- Bring a pan of chicken or vegetable stock to a boil. Add your potatoes and simmer until they’re a few minutes off being tender (approximately 7 minutes). Add the asparagus and spring greens, simmering for a further 5 minutes or so, then finally the frozen broad beans, frozen peas, cannellini and butter beans. Simmer til the veggies are tender to your liking.
- While your potatoes are boiling, gently fry the garlic and fennel in a generous glug of olive oil for 10 minutes, stirring so they don’t catch or colour too much. Add to the pan of stock and now-tender-veggies along with 1 tbsp of pesto.
- Season with salt and pepper, stir and top with fresh basil. Add an extra dollop of pesto to individual bowls for those who love it as much as I do, and serve with a chunky slice of fibre-rich bread.
For more gut-healthy goodness, check out our recipe section on the blog.
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