HomeLifestyleFood & RecipesHave a souper summer! Summer vegetable minestrone

Have a souper summer! Summer vegetable minestrone

Have a souper summer! Summer vegetable minestrone


Cool down or spice things up with these soups that are perfect for a sunny day.

Serve this summer vegetable minestrone with garlic bread on a gorgeously sunny day

Serves 6

  • 2tbsp extra-virgin olive oil
  • 1 small onion, peeled and finely diced 
  • 1 leek, finely diced 
  • 1 stick of celery, finely diced 
  • 2 cloves of garlic, peeled and finely chopped 
  • 500ml (18fl oz) chicken or vegetable stock 
  • 2 courgettes, diced 
  • 100g (3½oz) frozen baby broad beans 
  • 200g (7oz) asparagus tips, diced 
  • 75g (2¾oz) frozen peas 
  • 400g tin of haricot beans, drained 
  • 4tbsp fresh green pesto with basil (optional) 
  • Salt and freshly ground black pepper
  • Garlic bread, to serve

Heat the oil in a large pan and fry the onion, leek and celery for 5 minutes until tender, but not browned. 

Add the garlic and fry for 1 minute. Add the stock, courgettes and broad beans. Bring to the boil; cook for 3-4 minutes. 

Stir in the asparagus, peas and haricot beans. Bring to the boil and cook for 2-3 minutes. 

Stir in the pesto, if using. Season. Serve with garlic bread. 

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