Summer pea minestrone recipe
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
- Vegetarian
- 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 396.0kcal
- Fat
- 6g
- Saturates
- 2g
- Salt
- 1.5g
- Sugars
- 9g
of the Reference intake
Carbohydrate 63.2gProtein 18.1gFibre 7.7g
Method
- 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.
- 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.
- Divide the soup between 4 bowls, then add 1 tsp pesto to each bowl and scatter with the basil leaves.
- See more Soup recipes
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.
