• 25g thin asparagus (chopped)

  • 25g broad beans (shelled)

  • 25g peas

  • 25g green beans (chopped)

  • 1 tbsp shallot (finely chopped)

  • ½ clove crushed garlic

  • ½ tbsp thyme leaves

  • 30ml olive oil

  • 25g sun-dried tomatoes

  • 100g parlourde clams

  • 200ml water

  • 50g butter

  • 1 tbsp parmesan (grated)

  • 2 leaves basil (shredded)

  • 1 fillet of sea bream (from 2 pound fish)

  • 25g cooked macaroni

  • Squeeze of lemon


  • 1.

    Blanch the asparagus, broad beans, peas and green beans in boiling water for 2 minutes and then plunge into iced water.

  • 2.

    Sweat the shallot, garlic and thyme in olive oil for 1 min, add the clams followed by the vegetables and tomato.

  • 3.

    Cook for a further 1 min and then add the water and cover with a lid. When the clams are open add the butter, parmesan and basil.

  • 4.

    Pan-fry the bream skin side down for 2 min and then flip over and finish cooking. Add a squeeze of lemon juice at the end. Add the pasta to the soup, spoon the minestrone into a bowl and place the bream on top.

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