Summer vegetable minestrone
A healthy summer soup - based on an Italian classic and packed with greens, it's a good source of fibre and vitamin C
- Prep: 10 mins
Cook: 30 mins
- Serves 4
- Easy
Ingredients
- 3 tbsp olive oil
- 2 leeks, finely sliced
- 2 celery sticks, finely chopped
- 2 courgettes, quartered lengthways then sliced
- 4 garlic cloves, finely chopped
- 1l vegetable stock
- 250g asparagus, woody ends removed, chopped
- 100g peas, fresh or frozen
- 200g broad beans, double-podded if you have time
- small bunch basil, most chopped
- crusty bread, to serve
Method
-
Heat the oil in a large saucepan,
add the leeks and celery, and cook for
8 mins until soft. Add the courgettes
and garlic. Cook gently for 5 mins more.
-
Pour in the stock and simmer,
covered, for 10 mins. Add the
asparagus, peas and broad beans,
and cook for a further 4 mins, until just
cooked through. Stir in the chopped
basil and season well. Scatter with basil
leaves and serve with crusty bread.
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