When vegetables are abundant and cheap, the weather is good and, if you are lucky, the allotment is going into the glut season, any dish which uses lots of healthy ingredients and is also delicious is worth having. This is a versatile soup you can adapt to what you have or what you fancy. It is a good destination for homemade chicken stock unless you want it to be a veggie dish, but will work with stock powder. In winter I put in bacon at the start, celery, cabbage, lots of garlic and probably pasta too, but this is a lighter version for a summer's day.
Summer Minestrone
1 large onion finely chopped
1 clove garlic - strictly optional
3/4 carrots sliced small
1 courgette sliced
1 leek finely sliced
A smallish piece of butterbut squash chopped - not a lot as it will make it sweet
A tin of cannellini beans
A tin or packet of chopped tomatoes
Stock - approx 1&1/2 litre
Green beans, broad beans, peas, fresh or frozen - add any of these if you like
NB if you have a Parmesan rind in the fridge put this in early on as it will add to the flavour.
Summer Minestrone
1 large onion finely chopped
1 clove garlic - strictly optional
3/4 carrots sliced small
1 courgette sliced
1 leek finely sliced
A smallish piece of butterbut squash chopped - not a lot as it will make it sweet
A tin of cannellini beans
A tin or packet of chopped tomatoes
Stock - approx 1&1/2 litre
Green beans, broad beans, peas, fresh or frozen - add any of these if you like
- Soften the onion and carrots in a little olive oil on a gentle heat for several minutes. Add the leek and cook a couple of minutes more. Stir in the tomatoes, beans and stock.
- Bring to the boil, add the courgettes and then simmer gently for about 20 minutes to let the flavours mingle.
- Add any green veg (though it should be delicious without), let them cook a few minutes; taste and season.
- Serve with crusty bread and grated cheese to stir in, Parmesan or strong cheddar.
NB if you have a Parmesan rind in the fridge put this in early on as it will add to the flavour.
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