Summer minestrone soup recipe
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Loading... - Blanca Cordova
- 19 Feb 2021
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serves 4
2 tbsp olive oil
2 garlic cloves, finely chopped
2 French shallots, finely chopped
2 celery stalks, finely chopped
1 fennel bulb, finely chopped
200g young broad beans, podded weight, skins removed
200g young fresh peas
150g green beans, sliced
250g asparagus spears, sliced
950ml vegetable stock
A handful each of mint and basil leaves
4 tbsp thick (double) cream
4 tbsp fresh pesto, to serve
Heat the olive oil in a large saucepan and soften the garlic, shallots, celery and fennel. It should take about 10 minutes.
Add half the broad beans, peas, green beans and asparagus. Cook, stirring, for 5 minutes. Pour in the stock, bring to the boil and simmer for about 25 minutes.
Add the remaining vegetables to the saucepan and cook for 5 minutes more. Remove from the heat and pour in a little extra boiling water if the soup appears too thick for your liking.
Add the herbs and cream and season to taste.
Ladle the soup into warmed bowls and drop a spoonful of pesto into each to serve.
