Summer vegetable minestrone
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 3 tbsp olive oil
- 2 leeks, finely sliced
- 2 celery sticks, finely chopped
- 2 courgettes, quartered lengthways then sliced
- 4 garlic cloves, finely chopped
- 1l vegetable stock
- 250g asparagus, woody ends removed, chopped
- 100g pea, fresh or frozen
- 200g broad bean, double-podded if you have time
- small bunch basil, most chopped
- crusty bread, to serve
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.
