Summer vegetable minestrone

200 kcal or less 3 of 5-a-day 30-60 minutes 4 servings cheap everyday fibre folate good for you green soup healthy italian soup mains make ahead pea soup spring greens supergreen soup vitamin c

Ingredients

3 tbsp olive oil

2 leeks , finely sliced

2 celery sticks, finely chopped

2 courgettes , quartered lengthways then sliced

4 garlic cloves , finely chopped

1l vegetable stock

250g asparagus , woody ends removed, chopped

100g pea , fresh or frozen

200g broad bean , double-podded if you have time

small bunch basil , most chopped

crusty bread , to serve

Method

Heat the oil in a large saucepan, add the leeks and celery, and cook for 8 mins until soft. Add the courgettes and garlic. Cook gently for 5 mins more.

Pour in the stock and simmer, covered, for 10 mins. Add the asparagus, peas and broad beans, and cook for a further 4 mins, until just cooked through. Stir in the chopped basil and season well. Scatter with basil leaves and serve with crusty bread.