Summer vegetable minestrone
Ingredients
- 3 tbsp olive oil
- 2 leeks finely sliced
- 2 celery sticks, finely chopped
- 2 courgettes quartered lengthways then sliced
- 4 garlic cloves finely chopped
- 1l vegetable stock
- 250g asparagus woody ends removed, chopped
- 100g pea fresh or frozen
- 200g broad bean double-podded if you have time
- small bunch basil most chopped
- crusty bread to serve
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