Summer Minestrone

Ingredients

• 1.2 garlic, peeled and chopped
• 2.1 celery, small head; chopped
• 3.3 onions, medium; peeled and chopped
• 4.900 gram green asparagus, cut into 1cm lengths
• 5.450 gram green beans, young; trimmed and sliced
• 6.900 gram broad beans, fresh; shelled
• 7.salt and pepper, sea salt and freshly ground
• 8.1.5 litre vegetable or chicken stock, approximately 1½ litres; 6 cups
• 9.fresh basil, a good handful; finely chopped; or substitute marjoram or mint
• 10.300 millilitre double cream
• 11.150 gram parmesan, freshly grated
• 12.120 millilitre pesto, good quality

Method

1. 1.In a heavy saucepan fry garlic, celery and onion gently in the olive oil until soft, about 10 minutes.
2. 2.Divide all the other vegetables between two bowls. Add half to the onion mixture and cook, stirring to coat with oil, for a further 10 minutes.
3. 3.Season to taste with salt and pepper. Cover with stock and bring to the boil. Simmer for 30 minutes.
4. 4.Add the remaining vegetables and cook for a further 5 minutes.
5. 5.Remove from heat and add the herbs, cream, parmesan and pesto.
6. 6.Stir and cool to room temperature, then serve.

Notes

• Card note: 'I would warm the cream and slowly add the grated parmesan, stirring all the while until the cheese has melted and then add that to the soup.'
• Card note: 'Basil can be replaced with marjoram or mint.'
• Card note: 'This soup is best served at room temperature — not piping hot.'

Margin notes

• Times for cooking the vegetables is correct. Firstly veggies have been finely sliced, they also cook [faster?] whilst cooking. [remainder cut off]