Summer minestrone recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 181 calories / serving
  • Freezable
  • Healthy
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Summer minestrone HERO

Fry the onion in the olive oil until soft but not browned. Add the tinned tomatoes and stock and bring to a simmer. Add the vegetable medley and cook for 4 minutes, then add the peas and sliced beans and cook for 2 minutes. Finally add the spring greens and cook until all the veg is tender. Season the minestrone and add a little boiling water to thin it out if you need to.

Serve the soup topped with a spoonful of pesto and a few shavings of Parmesan, with crusty bread on the side.

See more Soup recipes

As seen in Real Food magazine 

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

  • Ingredients

  • 1 onion, chopped
  • 1tbsp olive oil
  • 1 x 400g tin chopped tomatoes
  • 2L (3½pt) vegetable or chicken stock
  • 1 x 120g pack vegetable medley (chopped up a bit smaller, if preferred)
  • 1 x 240g pack peas and sliced runner beans
  • 1 x 200g pack sliced spring greens
  • pesto, to top
  • Parmesan, to top
  • crusty bread, to serve
  • Energy 750kj 181kcal 9%
  • Fat 8g 11%
  • Saturates 2g 12%
  • Sugars 9g 10%
  • Salt 4.7g 79%

of the reference intake
Carbohydrate 18g Protein 9g Fibre 7.3g


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