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Summer pea minestrone recipe

Summer pea minestrone recipe

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Minestrone is a great option for using up all sorts of veg, such as beans, broccoli and spinach. A perfect chance to get the most out of seasonal veg, throw in a little bit of basil pesto to bring the fresh flavours to the forefront of this delicious soup. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 396 calories / serving
  • Freezable
  • Healthy

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 celery sticks, trimmed and chopped
  • 2 garlic cloves, finely chopped
  • 1 vegetable stock pot, made up to 1.4ltrs
  • 180g pack runner beans, trimmed and sliced into 1cm pieces
  • 250g bunch asparagus, trimmed and sliced into 1-2cm pieces
  • 2 x 160g packs garden peas
  • 250g orzo (or other small pasta)
  • 1 lemon, zested, plus 2 tbsp juice
  • 4 tsp Tesco Finest fresh basil pesto
  • 10g fresh basil leaves, torn if large

Each serving contains

  • Energy

    1665kj
    396kcal
    20%
  • Fat

    6g 9%
  • Saturates

    2g 8%
  • Sugars

    9g 10%
  • Salt

    1.5g 26%

of the reference intake
Carbohydrate 63.2g Protein 18.1g Fibre 7.7g

Method

  1. Heat the oil in a large saucepan over a low heat. Add the onion, celery and a pinch of salt and cook, stirring, for about 8 mins until soft and translucent. Add the garlic, cook for 1 min, then add the stock. Bring to the boil, then reduce to a simmer.
  2. Add the runner beans and asparagus and simmer for 2 mins. Add the orzo and simmer for 4 mins more, then add the peas; simmer for a final 4 mins. Remove from the heat, set aside for 2 mins, then stir in the lemon zest and juice.
  3. Divide the soup between 4 bowls, then add 1 tsp pesto to each bowl and scatter with the basil leaves.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Soup recipes

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