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    Summer minestrone

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    Summer minestrone

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes

    Serves: 6 as a starter or 2-4 as a main


    2 tbsp extra virgin olive oil, plus a drizzle to serve
    1 small onion, finely diced
    1 leek, finely diced
    1 stick celery, finely diced
    100g frozen baby broad beans
    2 courgettes, diced
    2 cloves garlic, finely chopped
    500ml chicken or vegetable stock
    200g asparagus tips, halved
    75g frozen peas
    400g can borlotti beans, drained and rinsed
    4 tbsp fresh green pesto with basil
    Finely grated Parmigiano Reggiano, to serve
    Handful of basil leaves, to serve
    Crusty bread, to serve


    1. Heat the oil in a large saucepan over a medium heat. Add the onion, leek and celery, and cook for 8 minutes until soft. Meanwhile, cook the broad beans in a pan of boiling water for 2 minutes. Drain and squeeze from their skins. Add the courgettes and garlic to the onions, and cook gently for 3 minutes. Pour in the stock and 500ml water, season and simmer, covered, for 10 minutes.

    2. Add the asparagus, peas and borlotti and broad beans, and cook for a further 4 minutes, until just cooked. Stir in the pesto, then check the seasoning.

    3. Divide among bowls, top with a little Parmigiano Reggiano, a drizzle of olive oil and basil leaves. Serve with crusty bread.  

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