Summer vegetable minestrone
• Serves 4 • Prep 10 mins • Cook 30 mins
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 frozen peas 200g frozen broad beans 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, then 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…
