Summer Minestrone

Minestrone doesn’t have to be a warm tomatoey mess enjoyed in cooler months. Here’s a simple recipe for a fresh summer minestrone using much of the wondrous vegetable bounty that comes with the late summer months.

When to eat

I recommend eating this dish from July to October.

Recipe

Serves 2
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

This meal is around 90% less polluting than the average UK meal.

  • Eating this recipe will save around 2.65 KG CO2e per person.
  • That’s equivalent to the emissions produced driving 21.91 KM in a modern car.

Ingredients

  • 1 Small Fennel (diced)
  • 0.5 Small Onion (diced)
  • 1 Carrot (diced)
  • 1 Stick Celery (diced)
  • 1 Clove Garlic (chopped)
  • 1 Courgette (diced)
  • 500 ml Vegetable Stock
  • 50 g Peas (podded)
  • 50 g Chard (shredded)
  • 150 g Borlotti Beans
  • 50 g Orzo
  • 3 Stalks Basil (roughly chopped)
  • 3 Stalks Parley (roughly chopped)
  • 0.5 Lemon (zested)

Instructions

  • Heat a good glug of olive oil to a large saucepan then add fennel, onion, carrot and celery, stirring to coat in the oil. Add a splash of water (about a tbsp), cover the pan with a lid and cook over a low heat for 10-12 minutes until the veg soften. Stir the veg occasionally to avoid them taking on too much colour).
  • Next, add the garlic and cook with the lid off for 2-3 minutes before adding the courgette and the stock and orzo. Cover and let this summer for 5 minutes before adding the peas, chard and beans. Cook for another 5 minutes.
  • Turn off the heat zest in half a lemon, add the chopped basil and parsley and stir. Taste and check the seasoning, adding salt and pepper to taste along with a drizzle of olive oil.
  • Serve warm with a side of crusty bread.
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