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.
- Serves6
- CourseStarter
- Prepare15 mins
- Cook25 mins
- Total time40 mins
Ingredients
- 2 tbsp extra virgin olive oil, plus a drizzle to serve
- 1 small onion, finely diced
- 1 leek, finely diced
- 1 Celery Stick, 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