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Summer Minestrone

This Summer Minestrone is a delicious and nutritious soup making the most of lovely summer vegetables such as peas, broad beans and green beans. It is easily adaptable to any vegetable you have.

This recipe is inspired by The River Cafe which is a renowned restaurant in London where I worked as a chef for a few years. They only use vegetables in season and freshly prepared and a seasonal Minestrone soup is often on the menu.

Servings: 6

Cooking time: Approximately 1 hour

summer minestrone recipe

What you’ll need

Heavy based saucepan

Ingredients – Summer Minestrone

  • 1 red onion, finely chopped
  • 3 sticks of celery, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 small carrot, finely chopped
  • 200g broad beans
  • 200g asparagus
  • good handful chard
  • 1.5 – 2 litres chicken stock ( or water)
  • 1 tin cannellini beans, strained and rinsed well
  • olive oil
  • salt and pepper


  1. Heat a heavy-based saucepan, add a good glug of olive oil and then gently saute the chopped onion, celery, chilli and garlic together until softened and taking on a bit of colour.
  2. Heat the chicken stock and then add to the pan. If using water just add cold water and then bring it back to a simmer.
  3. Simmer gently for 15 – 20 minutes.
  4. Meanwhile, bring a large pan of water to the boil. Add a good pinch of salt and then add the asparagus and cook until al dente, remove from the water and set aside.
  5. Add the broad beans and cook just for a minute or two, remove and set aside with the asparagus.
  6. Then add the chard to the boiling water and cook just until the stalks are tender.
  7. About 5 minutes or so. Remove from the water. Let it cool a bit before chopping finely.
  8. Add all of the green vegetables to the soup. Stir in and check the seasoning.
  9. Serve with a drizzle of extra virgin olive oil and a good grating of fresh parmesan. Or with some freshly made pesto.


You can use which ever green vegetables are in season, such as peas or courgettes instead of the asparagus which is only in season in early summer. If you can’t get chard just leave it out.

For more seasonal cooking inspiration why not join us on my Cook the Season – May or Cook the Season – June class. In which we will make the most of lovely seasonal produce.



I genuinely don’t think I’ve ever tasted scones like it in my life, they literally melted in your mouth.

Sheena - Belfast Live

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