Spring vegetable minestrone
Serves 4
Prep 10 mins
Cook 30 mins
£1.11 a portion
188 kcals, 11g fat, 2g sat. fat, 7g sugar
3 tbsp olive oil
2 leeks, finely sliced
2 celery sticks, finely chopped
2 courgettes, quartered lengthways, then sliced
4 garlic cloves, finely chopped
1 litre vegetable stock
250g asparagus, woody ends removed, chopped
100g peas, fresh or frozen
200g broad beans, double-podded small bunch basil, most chopped crusty bread, to serve
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 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.