Summer Vegetable Minestrone Soup


  • 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 (optional), woody ends removed, chopped
  • 100g peas, fresh or frozen
  • 200g broad beans
  • small bunch basil, chopped
  • crusty bread , to serve


  1. Heat the oil in a large saucepan, add the leeks and celery, and cook for 8 mins until soft.
  2. Add the courgettes and garlic. Cook gently for 5 mins more.
  3. Pour in the stock and simmer, covered, for 10 mins.
  4. Add the asparagus, peas and broad beans, and cook for a further 4 mins, until just cooked through.
  5. Stir in the chopped basil and season well.
  6. Scatter with basil leaves and serve with crusty bread.

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