Recipe of the month: Minestrone soup with spring veggies

• 2 tbsp olive oil

• 1 onion, diced

• 2 garlic cloves, minced

• 2 celery stalks, diced

• 2 carrots, diced

• 1 cup green beans, trimmed and cut into 1-inch pieces

• 1 cup chopped new potatoes

• 1 bunch asparagus, trimmed and cut into 1-inch pieces

• 1 can diced tomatoes

• 1 can cannellini beans, drained and rinsed

• 6 cups chicken or vegetable broth

• 1 bay leaf

• 1 tsp dried oregano

• 1 tsp dried basil

• Salt and pepper, to taste

• 4 oz pancetta, diced

• Fresh parsley, chopped for garnish

1. Heat the olive oil in a large soup pot over medium heat. Add the onion and garlic and cook for 2-3 minutes, until softened.

2. Add the celery and carrots and cook for 5 minutes, until slightly softened.

3. Add the green beans, potatoes, and asparagus, and cook for another 5 minutes, stirring occasionally.

4. Add the diced tomatoes, cannellini beans, chicken or vegetable broth, bay leaf, oregano, basil, salt, and pepper. Stir to combine.

5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30-35 minutes, until the vegetables are tender.

6. While the soup is simmering, cook the pancetta in a small frying pan over medium heat until crispy, about 5-7 minutes. Remove from heat and set aside.

7. Once the soup is done, remove the bay leaf and discard.

8. Serve the soup hot, topped with the crispy pancetta and fresh parsley.

This minestrone soup is a perfect way to celebrate the spring season with its fresh and vibrant ingredients. The combination of green beans, new potatoes, and asparagus adds a delicious depth of flavour, while the crispy pancetta provides a satisfying crunch. This soup can be served as a main course or as a starter, and is sure to be a hit with your family and friends.