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/s 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.

4 out of 5 stars(1) Rate this recipe

Serves6
CourseStarter
Prepare15 mins
Cook25 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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/s basil leaves, to serve
Crusty bread, to serve

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.

Typical values per serving when made using specific products in recipe