春野菜のミネストローネとレモンガーリックエビ

Instructions:

1. 
   1 Prepare the Minestrone

   In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and leek, sautéing until softened. Stir in the diced zucchini, peas, and asparagus, then add vegetable stock and bring to a boil. Reduce heat and simmer until the vegetables are tender. Add baby spinach and stir until wilted. Season with salt and pepper.

2. 
   2 Cook the Lemon Garlic Prawns

   In a separate pan, heat olive oil over medium heat. Add the prawns and cook for 2-3 minutes until they start to turn pink. Add minced garlic, lemon zest, and juice, tossing the prawns in the mixture until fully cooked and fragrant. Remove from heat.

3. 
   3 Serve

   Ladle the minestrone into bowls, topping each with a generous portion of the lemon garlic prawns. Garnish with freshly chopped parsley and a drizzle of olive oil. Serve with crusty bread on the side.