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Summer vegetable minestrone

Summer vegetable minestrone

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Rating: 5 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal188
fat11g
saturates2g
carbs13g
sugars7g
fibre11g
protein10g
low insalt0.7g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, June 2012

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Overall rating

Rating: 5 out of 5.9 ratings
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