Summer pea minestrone recipe

freezable Apr 29, 2022
  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 396 calories/serving


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 celery sticks, trimmed and chopped
  • 2 garlic cloves, finely chopped
  • 1 vegetable stock pot, made up to 1.4ltrs
  • 180g pack runner beans, trimmed and sliced into 1cm pieces
  • 250g bunch asparagus, trimmed and sliced into 1-2cm pieces
  • 2 x 160g packs garden peas
  • 250g orzo (or other small pasta)
  • 1 lemon, zested, plus 2 tbsp juice
  • 4 tsp Tesco Finest fresh basil pesto
  • 10g fresh basil leaves, torn if large


  1. In a large saucepan, heat the oil over low heat. Cook, stirring occasionally, for about 8 minutes, until the onion, celery, and a pinch of salt are soft and translucent. Cook for 1 minute after adding the garlic, then add the stock. Bring to a boil, then lower to a low heat.
  2. Simmer for 2 minutes after adding the runner beans and asparagus. Add the orzo and cook for another 4 minutes, then add the peas and cook for another 4 minutes. Remove the pan from the heat and set it aside for 2 minutes before stirring in the lemon zest and juice.
  3. Divide the soup into four bowls, then top each with 1 tablespoon pesto and basil leaves.


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