The summery soup : Minestrone with salsa verde and parmesan

Serves 4-6

• 3 tbsp olive oil
• 1 red onion
• 2 sticks celery
• 2 cloves garlic
• 2 courgettes
• 200g
• 200g
• 1 400 g tinned cannellini beans
• 750g hot chicken stock
• 30g parmesan
• 6 tbsp salsa verde
• 0 black pepper

Step 1
Fry the onions, celery, garlic and half the courgettes over a medium heat.

Step 2
Season well.

Step 3
Sweat for 10-12 minutes until soft, but not coloured.

Step 4
Stir in the remaining courgettes, all the beans and peas.

Step 5
Season with pepper and add the stock.

Step 6
Bring to the boil, then simmer until the vegetables are just cooked – about 8 minutes.

Step 7
Using a stick blender (or food processor), puree half the soup so it thickens, but still has texture.

Step 8
Stir it back into the unblended soup, taste and adjust the seasoning.

Step 9
Transfer to warm bowls.

Step 10
Stir the parmesan into the salsa, then dollop some in each bowl.

Step 11
Sprinkle with more a little extra parmesan before serving.