Summer vegetable minestrone

Summer vegetable minestrone

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(7 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
188
protein
10g
carbs
13g
fat
11g
saturates
2g
fibre
11g
sugar
7g
salt
0.7g

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

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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.

Recipe from Good Food magazine, June 2012

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Comments

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rosemaryabigail96's picture
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Absolutely fantastic - I usually hate eating green vegetables and find it really difficult to make them palatable, but I made this for me and my mum yesterday and we both loved it. I even shared the rest with her again for lunch today! A splash of white wine added for a few minutes before the stock is poured in may add a bit more flavour, but this soup has plenty of flavour already!

johnjustice's picture
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Just had my second bowlful having made this for the first time yesterday. A very substantial and healthy soup. Like some other posters I agree that this can be tweeked to suit personal tastes. For me, I will add some green lentils which will add extra flavour, body and fibre and possibly a little heat with some chilli. I did remove a bowlful of the veg then gave the remainder a short blast with a hand blender then returned the veg. Will do this again.

red0209's picture
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This is very similar to a few other soups that I've made, but I've never added asparagus to a soup before so thought I'd give it a go! I swapped the basil for basil pesto and added the same amount of peas as broad beans. I also think soups like this with a lot of green vegetables need a little something else, so I also added butter beans. Any kind of white beans would make a good addition to this I think.

Frantic Flapjack's picture
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Loved this. As with some of the above comments, I used what we had in the fridge. Therefore, an onion instead of leeks, no garlic and a tbsp of pesto to give extra flavour. Also added a handful of baby pasta as I had no broad beans. 5 a day in a bowl!

cookiecat's picture
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I made this for lunch today. I didn't have any celery in the house as husband doesn't eat it so just used more leeks. Didn't have any asparagus either but just added some extra peas and beans and added chives rather than basil. Really excellent - light and full of flavour on a sunny day.

allielovetocook's picture
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I made this tonight and only deviated from the recipe by adding a few chopped new potatoes to the soup as I added the stock. It was absolutely delicious, and even our teenage daughter said so!!
Adding grated Parmesan to the top of the soup when it's dished out is a really yummy addition!.
This recipe is definitely a "keeper"!! .. can't wait to make it again!

marijas's picture

Made this last night, though I took a lot of poetic license due to fridge availability! I used spring onions instead of leeks, a long marrow instead of courgettes, and I added green peppers to make up for the lack of broad beans. To add insult to injury, I used fresh chives instead of basil! It was delicious :)

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