Some recipes are designed for speed, while others reward a little patience. This summer minestrone belongs firmly in the second category. Packed with courgettes, green beans, white beans, potato and fresh herbs, it is light enough for warm weather but substantial enough to serve as a complete meal.
The key is to give the vegetables time to soften gently, then allow the finished soup to rest before serving. That short pause helps the flavours come together and gives the broth a fuller texture.
If the soup is prepared well in advance during hot weather, however, it should be cooled and refrigerated rather than left at room temperature.
<h3>A Light Soup With Plenty Of Texture</h3>
Unlike heavier winter soups, this minestrone relies on fresh seasonal vegetables and a simple base of onion, celery and parsley stems. Cherry tomatoes add a little sweetness, while white beans bring creaminess without making the soup feel heavy.
A parmesan rind can be added during cooking for extra depth. The pesto is served separately, so everyone can stir in as much as they like. Made with basil, parsley, garlic, nuts, cheese and olive oil, it gives the finished bowl a bright herbal flavour.
<h3>Ingredients</h3>
5 tbsp olive oil
1 onion, peeled and diced small
1 stick celery, trimmed and diced
1 small bunch flat-leaf parsley, stems separated from the leaves, stems minced and leaves reserved for the pesto
Salt
6 cherry tomatoes, quartered
2 large courgettes, trimmed, quartered lengthwise, then cut into quarter-moons
200g green beans, cut into 2½cm lengths
1 large potato, peeled and cut into cubes
1 parmesan rind
2 x 400g tins white beans, drained
<h3>For The Pesto</h3>
1 garlic clove, peeled
20g pine nuts or almonds
50g parsley leaves and basil
100g olive oil
50g grated cheese, such as pecorino, grana padano, parmesan, or a mixture
<h3>Build The Vegetable Base</h3>
Heat the olive oil in a heavy-based saucepan or casserole over a gentle heat. Add the onion, celery, minced parsley stems and a pinch of salt.
Cook for about eight minutes, stirring frequently, until the vegetables are soft but not browned.
Add the quartered cherry tomatoes and cook for another minute or two. Stir in the courgettes, green beans and potato with another small pinch of salt. Continue stirring briefly so that all the vegetables are lightly coated in the oil.
Pour in 1½ litres of water and add the parmesan rind, if using. Increase the heat until the soup is almost boiling, then reduce it to a gentle simmer.
Cook for about 30 minutes, or until the vegetables are completely tender.
<h3>Make The Fresh Pesto</h3>
While the soup cooks, prepare the pesto.
Pulse or pound the garlic, pine nuts or almonds and a pinch of salt until you have a rough paste. Add the reserved parsley leaves and basil, then continue processing until the mixture becomes creamy.
Gradually stir in the grated cheese and olive oil until everything is well combined. The pesto should remain fresh and aromatic rather than completely smooth.
<h3>Add The Beans And Let It Rest</h3>
About 10 minutes before the soup has finished cooking, add the drained white beans and allow them to warm gently in the broth.
Once the vegetables are tender, remove the soup from the heat and leave it to rest for at least 10 minutes before serving. This short resting time improves both the flavour and texture.
Serve the minestrone warm rather than piping hot, with the pesto alongside so that each person can add their preferred amount.
If you make the soup ahead of time, it can become even more flavourful after resting. During warm weather, however, cool it promptly and keep it refrigerated if it will sit for longer than an hour. Reheat gently before serving.
Fresh, colourful and comforting without being heavy, this minestrone is an ideal way to turn late-summer vegetables into a satisfying meal.
