Name: Green Minestrone with Mint and Pesto
Yield: Serves 6
Ingredients: 75 g Parmesan or vegetarian alternative, finely grated; 200 g peas, podded (fresh or frozen); approx. 3 tbsp olive oil; 4 celery sticks; 1 small garlic clove, crushed; 2 medium onions; 2 garlic cloves, crushed; 1 small head of spring/summer greens, ribs cut out, leaves finely shredded; 200 g basil leaves; 75 g pine nuts; 4 potatoes; lemon juice, to taste; 1 medium courgette; salt and black pepper; 250 g thin asparagus; 150 ml double cream; 30 g mint, leaves picked; 200 g fine green beans; approx, 1.5 litres good vegetable stock; approx. 250 ml extra virgin olive oil; Parmesan rind

This soup celebrates the vibrant green veg around in early summer. If you–re missing some of them, just use more of the others instead. Riverford Cook Anna uses this recipe when teaching knife skills as all the veg need to be cut into even dice. The mint and the pesto topping really lift the soup, so don–t leave them out; but you can use shop-bought pesto to save time.