Guest chef

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook.

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Spring minestrone with mint pesto

  • Serves 6
  • Prep 15 mins
  • Total time 45 mins
4.7/5 rating (3 votes)
Spring minestrone with mint pesto
Spring minestrone with mint pesto

step by step

  • 1In a large pan, soften the onion, carrot and celery in the oil for 10 minutes. Meanwhile, make the pesto by whizzing all the pesto ingredients in a blender with a pinch of salt.
  • 2Add the garlic to the onion, carrot and celery, and cook for 1 minute.
  • 3Pour in the stock, add the potatoes and bring to the boil. Simmer, uncovered, for 10 minutes until the potatoes are tender. Season.
  • 4Add the courgettes and simmer for a further 5 minutes, then add the sugar snaps and peas and cook for 1-2 minutes until tender. Stir in the basil and mint leaves.
  • 5Spoon the soup into warm bowls. Finish with a drizzle of extra-virgin olive oil, a spoonful of pesto and a sprinkling of grated Parmesan.
  • If you would like this recipe to be gluten-free, please ensure your stock is guaranteed gluten-free.
  • Photograph by Dan Jones

Get ahead

Make up to the end of step 3 a few hours ahead

You will need

  • 1 onion, finely chopped
  • 1 medium carrot, diced
  • 1 stick of celery, diced
  • 2 tbsp olive oil
  • 1 fat garlic clove, crushed
  • 1.5 litres hot vegetable stock
  • 500g small new potatoes, sliced
  • 2 courgettes, diced
  • 200g sugar snaps, halved
  • 250g frozen petit pois
  • a small handful each of basil and mint leaves
  • extra-virgin olive oil
  • grated Parmesan, for sprinkling (or vegetarian alternative)

For the mint pesto

  • 2 garlic cloves, peeled
  • 50g pine nuts
  • 2 x 28g packs mint, leaves only
  • 1 x 28g pack basil, leaves only
  • 4-5 tbsp grated Parmesan (or vegetarian alternative)
  • 100ml olive oil
  • a few drops of lemon juice

+ Nutritional Information