Minestrone Estivo

Name: Minestrone Estivo (Summer Minestrone)
Yield: Serves 10
Cuisine: Italian
Ingredients: 2 garlic cloves, peeled and chopped; 1 small head celery, chopped; 120 ml (4 fl oz) pesto; 450 g (1 lb) peas, shelled; 900 g (2 lb) broad beans, shelled; 150 g (5 oz) Parmesan, freshly grated; 300 ml (10 fl oz) double cream; ½ bunch basil, finely chopped (or marjoram or mint); 450 g (1 lb) young green beans, trimmed and chopped; 4 tablespoons olive oil; 900 g (2 lb) thin asparagus, trimmed and cut into 1 cm (½ in) pieces using only tips and tender parts; 3 small red onions, peeled and chopped; about 1 litre (1.¾ pints) Chicken Stock; sea salt and freshly ground black pepper

Summer Minestrone

Preparation info

Serves
10

Difficulty
Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

The summer vegetables are briefly cooked, and basil, marjoram or mint are added at the end.

Ingredients

2 garlic cloves, peeled and chopped
1 small head celery, chopped
3 small red onions, peeled and chopped</

Europe
Italy
Starter
Summer
Mediterranean
Soup
Gluten-free

Method

In a heavy saucepan fry the garlic, celery and onion gently in the olive oil until soft, about 10 minutes.

Divide all the other vegetables between two bowls. Add half to the onion mixture and cook, stirring to coat with oil, for a further 10 minutes. Season to taste with salt and pepper. Cover with chicken stock and bring to the boil. Simmer for 30 minutes.

Add the remaining veg