Summer minestrone

Name: Summer minestrone
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 2 tbsp extra virgin olive oil, plus a drizzle to serve; 1 leek, finely diced; 100 g frozen baby broad beans; 2 courgettes, diced; 2 garlic cloves, finely chopped; 500 ml chicken or vegetable stock; 200 g asparagus tips, halved; 75 g frozen peas; 400 g 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

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.

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Serves6
CourseStarter
Prepare15 mins
Cook25 mins
Total time40 mins

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Ingredients

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

Method

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