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Summer vegetable minestrone

A healthy summer soup - based on an Italian classic and packed with greens, it's a good source of fibre and vitamin C

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 188
  • Carbohydrates 13
  • Saturated Fat 2
  • Sugar 7
  • Protein 10
  • Fat 11
  • Fibre 11
  • Salt 0.7

Nutrition per serving

  • Calories 188
  • Carbohydrates 13
  • Saturated Fat 2
  • Sugar 7
  • Protein 10
  • Fat 11
  • Fibre 11
  • Salt 0.7

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 peas, fresh or frozen
  • 200g broad beans, double-podded if you have time
  • small bunch basil, most chopped
  • crusty bread, to serve

Method

  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.

  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.

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