Summer vegetable minestrone
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 3 tbsp olive oil
- 2 leeksfinely sliced
- 2 celerysticks, finely chopped
- 2 courgettesquartered lengthways then sliced
- 4 garlic clovesfinely chopped
- 1l vegetable stock
- 250g asparaguswoody ends removed, chopped
- 100g peafresh or frozen
- 200g broad beandouble-podded if you have time
- small bunch basilmost chopped
- crusty breadto serve
Nutrition: per serving
- kcal188
- fat11g
- saturates2g
- carbs13g
- sugars7g
- fibre11g
- protein10g
- salt0.7glow
Method
step 1
Heat the oil in a large saucepan, add the leeks and celery, and cook for 8 mins until soft. Add the courgettes and garlic. Cook gently for 5 mins more.
step 2
Pour in the stock and simmer, covered, for 10 mins. Add the asparagus, peas and broad beans, and cook for a further 4 mins, until just cooked through. Stir in the chopped basil and season well. Scatter with basil leaves and serve with crusty bread.
