Summer Minestrone with Garlic Prawns
Soup: Heat the olive oil in a large saucepan and add the onion, garlic, thyme, leek and fennel. Season well, cover and cook gently until just tender. Add the green beans and cook for 2 minutes, followed by the stock. Season, bring to the boil and add the edamame beans or peas, zucchini and white beans. Simmer until all the vegetables are just tender but still with a little bite.
Prawns: Toss the prawns with the olive oil and garlic and season well. Heat a sauté pan and cook the prawns for 1–2 minutes each side until just cooked through.
To serve: Ladle the soup into wide shallow soup bowls. Top with 5 prawns, a spoonful of pesto, shavings of Parmesan cheese and the reserved fennel fronds. Serves 4