Summer Minestrone Recipe | Abel & Cole
Summer Minestrone
Clock Image
Prep: 15 mins
Cook: 35 mins
Tasting notes: A seasonal summery take on the classic minestrone, with salty high welfare lardons, nutty barley and a good helping of fresh herbs.
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Ingredients you'll need
  • 1 onion
  • 1 carrot
  • 1 courgette
  • 200g runner beans
  • 1 garlic clove
  • 200g chard
  • 200g unsmoked lardons
  • 150g pearl barley
  • 1 chicken stock cube
  • A handful of basil, leaves only
  • A handful of mint, leaves only
  • 1 lemon
  • 2 tbsp creme fraiche
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp oil
  • 1 ltr boiling water
Step by step this way
  • 1.

    Peel and finely chop the onion and carrot. Cut the courgette into small pieces. Trim and finely slice the runner beans. Peel and grate the garlic.

  • 2.

    Separate the chard leaves and stalks. Finely slice the stalks and roughly chop the leaves.

  • 3.

    Pour 1 tbsp oil into a large pan and bring to a medium heat. Add the lardons and fry for 3-4 mins, turning occasionally, until golden on all sides.

  • 4.

    Slide in the garlic, carrot, onion, chard stalks and courgette along with a pinch of salt and pepper. Cook for a further 5 mins, stirring occasionally.

  • 5.

    Tip the barley into the pan and top up with 1 ltr boiling water. Crumble in the stock cube and stir well. Bring to the boil, then reduce to a simmer, cover with a lid and cook gently for 20 mins.

  • 6.

    Add the runner beans and chard leaves and stir well. Cook for 2 mins.

  • 7.

    Roughly chop the basil and mint leaves and stir most of them through the soup. Grate the zest of the lemon in.

  • 8.

    Ladle the minestrone into bowls, topping with the remaining herbs and a dollop of creme fraiche. Serve with wedges of the lemon.