Have a souper summer! Summer vegetable minestrone

Cool down or spice things up with these soups that are perfect for a sunny day.

Serves 6

• 2tbsp extra-virgin olive oil
• 1 small onion, peeled and finely diced 
• 1 leek, finely diced 
• 1 stick of celery, finely diced 
• 2 cloves of garlic, peeled and finely chopped 
• 500ml (18fl oz) chicken or vegetable stock 
• 2 courgettes, diced 
• 100g (3½oz) frozen baby broad beans 
• 200g (7oz) asparagus tips, diced 
• 75g (2¾oz) frozen peas 
• 400g tin of haricot beans, drained 
• 4tbsp fresh green pesto with basil (optional) 
• Salt and freshly ground black pepper
• Garlic bread, to serve

Heat the oil in a large pan and fry the onion, leek and celery for 5 minutes until tender, but not browned. 

Add the garlic and fry for 1 minute. Add the stock, courgettes and broad beans. Bring to the boil; cook for 3-4 minutes. 

Stir in the asparagus, peas and haricot beans. Bring to the boil and cook for 2-3 minutes. 

Stir in the pesto, if using. Season. Serve with garlic bread.