Summer minestrone 500ml – Serves two
This summer minestrone is basically more of a vegetable stew than a soup. Gluten free, vegetarian and vegan it ticks all the boxes and if you add in the fact that it is best served cold then it becomes a serious contender for the starter of this summer season.
Gluten free, suitable for vegans.
I prefer to eat this soup chilled with a generous pouring of the best oil I can find. If you want to serve it hot then do not warm for too long or the green vegetables will lose their vibrant colour.
Cannellini beans (10%), courgette, green beans, broad beans, tomatoes, peas, onion, carrot, celery, water, olive oil, garlic, basil, chilli, chilli flakes, bay leave, salt, pepper, bicarbonate of soda.
See ingredients in bold. Produced in a kitchen that handles milk, gluten, sesame, celery, lupin, nuts, eggs, soya, fish, mustard, peanuts, sulphites.
Cooking and serving
Serve this soup hot or chilled. Heat the minestrone gently in a saucepan and do not overcook or you will lose the freshness of the vegetables. Add a teaspoon sized dollop of Pesto Genovese to each portion of hot soup. If you want serve this soup chilled, leave out the pesto and add a generous dollop of good olive oil at the table.
One pot serves two people.
Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.