Summer Vegetable Minestrone
This vibrant green vegetable soup is a celebration of spring flavors. Tender asparagus, sweet peas, and hearty broad beans are simmered together in a flavorful vegetable stock, creating a delicious and nourishing dish. The addition of aromatic leeks, celery, and garlic adds depth to the soup, while fresh basil lends a fragrant finishing touch. Serve this comforting soup with a side of crusty bread for a complete and satisfying meal that is perfect for any time of the year.
— Constant Cookbook
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 peas , fresh or frozen
- 200g broad beans , double-podded if you have time
- small bunch basil , most chopped
- crusty bread , to serve
Instructions
- 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.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 188 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 13 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 11 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.7 milligram of sodium
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