Summer minestrone

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in

By Alice Hart

Published 2018

  • About

There might be a lot of chopping here, but this recipe is child’s play and the result is special enough to warrant the extra effort. The cream adds a certain silky richness but can be left out if you prefer. This is lovely served cool the next day.


  • 2 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 2 French shallots, finely


Heat the olive oil in a large saucepan and soften the garlic, shallots, celery and fennel. It should take about 10 minutes.

Add half the broad beans, peas, green beans and asparagus. Cook, stirring, for 5 minutes. Pour in the stock, bring to the boil and simmer for about 25 minutes.

Add the remaining vegetables to the saucepan and cook for 5 minutes more. Remove from the heat an