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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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
Energy | 920kJ/ 221kcals |
|---|---|
Fat | 14.4g |
Saturated Fat | 2.2g |
Carbohydrates | 14g |
Sugars | 5.4g |
Fibre | 7.8g |
Protein | 8.8g |
Salt | 0.5g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
