Summer vegetable minestrone

Ingredients3 tbsp olive oil2 leeks , finely sliced2 celery sticks, finely chopped2 courgettes , quartered lengthways then sliced4 garlic cloves , finely chopped1l vegetable stock250g asparagus , woody ends removed, chopped100g pea , fresh or frozen200g broad bean , double-podded if you have timesmall bunch basil , most choppedcrusty bread , to serveMethodSTEP 1Heat the…

Summer vegetable minestrone

recipe image


  • 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


  • 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.

Recipe from Good Food magazine, June 2012

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