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Summer Vegetable Minestrone

July 13, 2014 By All That I'm Eating 16 Comments

I’m not sure you can ever have too many vegetables in the house at once but at this time of year with the peas in the garden, the veg box and whatever looks tempting at the farmers’ market I can find it a little challenging to close the fridge door. You know it’s got a bit excessive when your carrot fronds are getting in the way of the door seal. If you find yourself fighting some spinach to reach the butter or battling beans to get to the mayonnaise there’s only one thing for it: make a minestrone.
summer vegetable minestrone

Ingredients

You will need (for two big bowls or four smaller ones):

  • 2 tbsp olive oil
  • 2 garlic cloves, sliced
  • 2 small carrots, peeled and chopped
  • 1 small onion, finely diced
  • 1 small courgette, diced
  • 1 large tomato, diced
  • 1 handful summer greens, shredded
  • 1 handful broad beans, podded
  • 1 handful fresh peas, podded
  • 1 litre hot vegetable stock
  • 90g small pasta
  • Salt and pepper

Method

Prepare the broad beans by adding the beans to a pan of lightly salted boiling water. Cook for 3-4 minutes before removing, running under cold water and then squeezing the beans out of their grey skins. Set aside.

Put a large pan on a low heat and add the olive oil, garlic, carrot, onion and courgette. Put a lid on and leave to soften for around 10 minutes.

Remove the lid and add the tomato, summer greens and peas then pour in the hot stock.

Bring to the boil then add the pasta and a little salt and pepper. 

Reduce the heat to a simmer and put on a loose fitting lid. Simmer for 8 minutes then add the prepared broad beans and continue to simmer for a further 2 minutes.

Check the seasoning before serving.

close up summer veg minestrone

I love mini pasta, I know it’s normal pasta just much smaller, I do think it’s somehow more enjoyable that way. This made enough for two large portions or for two smaller portions with enough for a generous lunch the next day. The colours of this soup are so vibrant at this time of year and the varied shapes and textures of the vegetables make it interesting. This minestrone is clean, fresh and delicious and most importantly frees up some room in the vegetable drawer.

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Filed Under: Broad Bean, Cabbage, Carrot, Courgette, Garlic, July, Lunch, Onion, Pasta, Pea, Recipes By Month, Seasons, Soup, Spring Greens, Summer, Tomatoes, Vegan, Vegetables, Vegetarian Tagged With: lunch, recipe, soup

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Comments

  1. AvatarMark Willis says

    July 13, 2014 at 17:27

    You should have some of that Leaf Celery stuff that I’m growing. It’s brilliant for soups and stock. Very savoury, “umami” flavour.

    Reply
  2. AvatarAngie Schneider says

    July 13, 2014 at 18:32

    Mini pasta is fun to eat. Fresh broad beans are the best.

    Reply
  3. AvatarAshley @ Wishes and Dishes says

    July 14, 2014 at 01:29

    I like mini pasta too – it’s cuter and more fun to eat! 🙂 Great recipe!

    Reply
  4. AvatarElzbieta Hester says

    July 14, 2014 at 09:03

    Is it a salad or is it a soup!? Great recipe!

    ela h.
    Gray Apron

    Reply
  5. AvatarMedeja says

    July 14, 2014 at 09:41

    Yummy! So many beautiful vegetables in a soup.. 🙂

    Reply
  6. AvatarEmma | Fork and Good says

    July 14, 2014 at 10:26

    I love mini pasta too. There’s something about it! Great looking soup as well 🙂

    Reply
  7. Avatargrace says

    July 15, 2014 at 00:34

    what a delicious use of garden goodies!

    Reply
  8. AvatarGuru Uru says

    July 15, 2014 at 11:58

    I can never say no to the delicious looking vegetables in a soup like this 😀
    Yum!

    Cheers
    Choc Chip Uru

    Reply
  9. AvatarNavaneetham Krishnan says

    July 15, 2014 at 12:02

    Yum to this veg dish, Love the flavors and those beautiful colored veggies.

    Reply
  10. AvatarPam says

    July 16, 2014 at 18:47

    What a great combination of flavors in this summer minestrone. It’s beautiful too!

    Reply
  11. AvatarKitchen Riffs says

    July 16, 2014 at 21:01

    Brilliant recipe! We do sometimes have too many veggies in the summer (sounds weird to say, but it’s true) and this would be a great way to use them. Really good stuff — thanks.

    Reply
  12. AvatarRebecca Subbiah says

    July 17, 2014 at 03:35

    wonderful soup must try 🙂

    Reply
  13. AvatarRosa's Yummy Yums says

    July 17, 2014 at 14:44

    Surely delicious! A great dish.

    Cheers,

    Rosa

    Reply
  14. AvatarEmma Julia says

    July 17, 2014 at 16:09

    Delish!

    Reply
  15. AvatarNippon Nin says

    July 21, 2014 at 23:34

    Very pretty! Nice photos, loved it!

    Reply

Trackbacks

  1. Food Blogger in the Spotlight: Caroline, All That I’m Eating says:
    September 28, 2020 at 15:11

    […] Summer Vegetable Minestrone […]

    Reply

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Hello I’m Caroline

All That I'm EatingWelcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

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