Heat the oil in a large pan over a moderate heat and fry the onions for a couple of minutes.
2 tbsp olive oil, 1 large onion
Add the celery and fry for another couple of minutes.
2 celery sticks
Add the potatoes and garlic and fry, stirring occasionally for five minutes or so.
4 cloves garlic, 750 g new potatoes
Add the water (or stock if using) and tamari / salt and bring to the boil.
2 litre water, 1 tsp tamari (affiliate link)
Cover and simmer for five minutes, then add the rest of the vegetables and continue to cook for a further 10-15 minutes.
3 courgettes (zucchini), 1 kg broad beans, 100 g peas, large handful spinach
Pesto
Place all ingredients in a mini food-processor and blitz until a paste has formed.
1 clove garlic, 25 g fresh parsley, 25 g almonds, 25 g vegetarian Parmesan type cheese, 50 g extra-virgin olive oil, salt and pepper
Stir 1 tbsp into the soup and add a teaspoonful to each bowl served.
Notes
Adapted from Nigella Lawson's Summer Minestrone in Delicious, Sept 2004.Please note: calories are per serving. They’re approximate and will depend on exact ingredients used.