Summer vegetable minestrone

• olive oil↗3 tbsp tbsp
• leeks↗2

  finely sliced

• celery↗2

  sticks, finely chopped

• courgettes↗2

  quartered lengthways then sliced

• garlic cloves↗4

  finely chopped

• vegetable stock↗1l l
• asparagus↗250g g

  woody ends removed, chopped

• pea↗100g g

  fresh or frozen

• broad bean200g g

  double-podded if you have time

• small bunch basil↗

  most chopped

• crusty bread↗

  to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.