RECIPES

Summer Minestrone

Serves: 2
Takes: 30 mins

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.

Ingredients

Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.

Name Amount KG CO2e
Fennel (diced) 1 Small 0.096
Onion (diced) 0.5 Small 0.009
Carrot (diced) 1 Carrot 0.018
Celery (diced) 1 Stick 0.017
Garlic (chopped) 1 Clove 0.002
Courgette (diced) 1 Courgette 0.036
Vegetable Stock 500 ml 0.292
Peas (podded) 50 g 0.019
Chard (shredded) 50 g 0.019
Borlotti Beans 150 g 0.059
Orzo 50 g 0.082
Basil (roughly chopped) 3 Stalks 0.003
Parley (roughly chopped) 3 Stalks 0.003
Lemon (zested) 0.5 Lemon 0.016

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 21.91km in a modern car.

Method

  • 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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