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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.
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.