SUMMER VEGETABLE MINESTRONE

Summer vegetable minestrone image

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

Provided by Good Food team

Time 40m

Number Of Ingredients 11

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 pea , fresh or frozen
200g broad bean , double-podded if you have time
small bunch basil , most chopped
crusty bread , to serve

Steps:

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.

Nutrition Facts : Calories 188 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium