TODAY’S RECIPE: Three-bean spring minestrone

PACKED with spring goodness. Serves: 3.

Ingredients

2 tbsp olive oil, plus extra for drizzling 1 banana shallot, chopped 1 fennel bulb, thinly sliced 2 garlic cloves, chopped 400g can cannellini beans 400g can borlotti beans 700ml vegetable stock 100g green beans, chopped Rind of a hard cheese, plus 30g, grated 150g frozen peas 1 lemon, zested Handful basil leaves, torn to serve

Method

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

2 Stir in peas, cook for a couple of minutes more, then stir in the lemon zest and grated cheese. Season to taste. Ladle between bowls and top with the basil leaves.