Summer minestrone
Waitrose and Partners

Summer minestrone

This hearty soup is perfect for summer and is packed with vegetables and is served with Parmigiano Reggiano, olive oil, fresh basil and crusty bread.

4 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseStarter
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

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


Typical values per serving when made using specific products in recipe


920kJ/ 221kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating