Recipe for Summer Minestrone ( Minestrone Estivo) 
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Yield:
10
Ingredients:
Amount Ingredient
2 clv garlic peeled and chopped
1 sm head celery chopped
3 sm red onions peeled and chopped
4 tbl olive oil
900 gm thin asparagus trimmed and cut into 1cm pieces using only tips and tender parts
450 gm young green beans trimmed and chopped
450 gm peas shelled
900 gm broad beans shelled
sea salt and freshly ground black pepper
1 lt chicken stock (qv)
1/2 bn basil finely chopped (or marjoram or mint)
300 ml double cream
150 gm parmesan freshly grated
Instructions:
Instructions: In a heavy sauce pan fry the garlic celery and onion gently in the olive oil until soft about 10 minutes.

Divide all other vegetables between two bowls.

Add half to the onion mixture and cook stirring to coat with oil for a further 10 minutes.

Season to taste with salt and pepper.

Cover with chicken stock and bring to the boil.

Simmer for 30 minutes.

Add the remaining vegetables and cook for a further 5 minutes.

Remove from the heat and add the herbs cream parmesan and pesto.

Stir to cool at room temperature then serve.

The summer vegetables are briefly cooked and basil marjoram or mint are added at the end.

Serves 10

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