Summer vegetable minestrone  Summer vegetable minestrone 1105 summer vegetable minestrone

Summer vegetable minestrone

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recipe image  Summer vegetable minestrone bf935805507dd7fa1cb06998642a2ccf


  • 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 eradicated, chopped
  • 100g pea, fresh or frozen
  • 200g broad bean, double-podded whenever you happen to could perhaps perhaps maybe moreover maintain time
  • puny bunch basil, most chopped
  • crusty bread, to back


  • STEP 1

    Warmth the oil in a orderly saucepan, add the leeks and celery, and cook for 8 mins till soft. Add the courgettes and garlic. Cook dinner gently for 5 mins more.

  • STEP 2

    Pour in the stock and simmer, lined, for 10 mins. Add the asparagus, peas and broad beans, and cook for an additional 4 mins, till exact cooked thru. Chase in the chopped basil and season neatly. Scatter with basil leaves and back with crusty bread.

Recipe from Lawful Food magazine, June 2012

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