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Summer Minestrone

Summer Minestrone

Serves pea 4 Clock icon 45 minutes
A light summer soup made with the best veg in season.

12 Farmdrop products in this recipe

£ 22 .00
12 items.

Here's how you do it

  1. Add a glug of olive oil to a medium sized pan on a medium heat and sweat the celery, carrot and onion for ten minutes.
  2. Add the garlic, bay leaf and thyme to the pan and cook for 30 seconds, then add the chopped tomatoes, turn up the heat and cook for 10 minutes.
  3. Pour the hot water into the pan, season with salt and pepper and leave to boil for 30 minutes, adding the pasta for the last 10 minutes.
  4. Bring a small pan of water to boil and cook the green beans for 1 minute, then refresh them in cold water and drain.
  5. Add the peas, green beans and cannellini beans to the minestrone.
  6. Stir in the lemon juice and oregano with a glug of olive oil, season with salt and pepper and serve.


  • 1 organic celery, chopped
  • 1 organic carrot, chopped
  • 1 organic brown onion, chopped
  • 2 cloves of organic garlic, chopped
  • 1 organic bay leaf
  • 5 stems of organic thyme
  • A handful of fresh oregano, leaves picked
  • 250g organic tomatoes, chopped
  • 125g fine green beans, ends chopped off and cut in half
  • 100g fresh garden peas
  • 1/2 an organic lemon, juiced
  • 1/2 tin organic cannellini beans, drained

What you'll need

  • 100g pasta shells, macaroni or broken pasta pieces
  • 750ml hot water
  • Salt and pepper
  • Olive oil

Suitable for

  • Vegetarians
  • Vegans