Ingredients of Summer Vegetable Minestrone

1 - Three tablespoon Olive Oil
2 - 2 Leeks ( finely sliced )
3 - 2 celery sticks ( finely chopped )
4 - 2 Courgettes ( quartered lengthways then sliced )
5 - 4 Garlic Cloves ( finely chopped )
6 - 1l Vegetable stock
7 - 250g asparagus  ( woody ends removed chopped )
8 - 100g Peas ( fresh or frozen )
9 - 200g broad Beans ( double-podded if you have time )
10 - small Bunch Basil ( most chopped )
11 - Crusty Bread ( to serve )

How to Prepare :

Heat the oil in a large saucepan, add the leeks and celery, and cook for 8 minutes until soft. Add the courgettes and garlic. Cook gently for almost five minutes more.Pour in the stock and simmer covered for ten minutes. Add the asparagus peas and broad beans and cook for a further four minutes until just cooked through. Stir in the chopped basil and season well. Scatter with basil leaves and serve Summer Vegetable Minestrone with crusty bread.