Simple summer minestrone soup

Simple summer minestrone soup
  • Serves icon For 4-6 people
  • Time icon Takes 10 minutes to make, 15 minutes to cook

A recipe made for the summer months – simple minestrone soup is light, healthy and quick to throw together.

Nutrition: per serving

Calories
237kcals
Fat
8.2g (3.1g saturated)
Protein
11.1g
Carbohydrates
19.3g (3.5g sugars)
Fibre
5.3g
Salt
1.5g
Calories
237kcals
Fat
8.2g (3.1g saturated)
Protein
11.1g
Carbohydrates
19.3g (3.5g sugars)
Fibre
5.3g
Salt
1.5g

Ingredients

  • 140g pancetta cubes
  • 2 garlic cloves, crushed
  • 1.25 litres good-quality chicken stock, hot
  • 100g spaghetti, broken into pieces
  • 550g summer vegetables such as roughly chopped carrots, french beans (topped) and podded broad beans
  • Large handful of fresh basil leaves
  • Parmesan to serve

Method

  1. Fry the pancetta until crisp. Stir in the garlic and cook for another 30 seconds.
  2. Add the stock, spaghetti and any of the firmer vegetables such as the carrots. Simmer gently for 8-10 minutes, then add the rest of the vegetables.
  3. Cook for 1-2 minutes until the veg are tender. Stir through the basil, reserving a few leaves to scatter on top, then season. Serve topped with Parmesan shavings.

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