Summer minestrone
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Serves:     people
Notes from Anna

A simple, healthy soup brimming with seasonal vegetables.  Substitute the pasta with 50g of quinoa for a gluten free meal.  Add a pudding of plain yogurt and summer berries for a deliciously balanced meal.



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  1. Peel the carrots and potatoes. Rinse the celery and the courgettes. Dice all these vegetables.Summer minestrone
  2. Rinse and chop the parsley. Wash the basil leaves and lettuce and tear into pieces.Summer minestrone
  3. Top and tail the green beans and rinse under running water. Peel and finely chop the onion.
  4. Warm the olive oil in a large saucepan and soften the onion. Add the prepared vegetables, except for the peas and green beans, and sauté.
  5. Add 1.5 litres of water, cover the saucepan with a lid and cook over a medium heat for about 20 minutes.
  6. Wash, deseed and dice the tomatoes and add to the pan with the peas and green beans and butter beans.
  7. Cook for another 5 minutes then add the pasta to the pan. Season with a little salt and stir well. Continue cooking the minestrone for another 10 minutes.
  8. Season with a generous grinding of black pepper and serve immediately.

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