Summer Minestrone
6 servings
40 minutes
Summer minestrone is a bright, light soup from sunny Italy, embodying the freshness of the season. This version of classic minestrone is especially good in warm weather when tender asparagus, green beans, and peas are at their peak ripeness. The recipe is based on aromatic vegetables simmered in chicken broth, which adds richness and depth of flavor to the soup. The finishing touches—cream, pesto, and parmesan—make the dish surprisingly delicate and harmonious. Summer minestrone is perfect for a light lunch or an outdoor dinner; it's nutritious but not heavy on the stomach. Serve it with crusty bread while enjoying each spoonful—it's a true delight of Mediterranean flavors!
1
Sauté celery, onion, and garlic in olive oil.
- Olive oil: 2 tablespoons
- Onion: 1 head
- Celery leaves: 2 pieces
- Garlic: 1 clove
2
Pour chicken broth into the sautéed vegetables, bring to a boil, then simmer for another 15 minutes.
- Chicken broth: 850 ml
3
Add green beans, peas, and finely chopped asparagus to the soup. Cover the pot with a lid and cook for 7 minutes.
- Green beans: 225 g
- Fava beans: 225 g
- White asparagus: 225 g
4
Once all the vegetables are cooked, add cream, pesto, and grated parmesan.
- Cream: 100 ml
- Pesto: 4 tablespoons
- Grated Parmesan cheese: 50 g