Late summer is a perfect time for a light vegetable minestrone built around courgettes, green beans, tomatoes and creamy white beans. The soup is fresh and delicate rather than heavy, while a spoonful of homemade pesto adds richness and fragrance just before serving.

One useful detail is that the minestrone benefits from resting after cooking. Its texture and flavour develop further as it sits, although in hot weather it should be cooled properly rather than left at room temperature for an extended period.

Summer Minestrone With Pesto

Serves: 6

5 tbsp olive oil

1 onion, peeled and finely diced

1 celery stick, trimmed and diced

1 small bunch flat-leaf parsley, stems separated from the leaves and finely chopped

Salt

6 cherry tomatoes, quartered

2 large courgettes, trimmed, quartered lengthwise and sliced into quarter-moons

200g green beans, cut into 2.5cm pieces

1 large potato, peeled and diced

1 parmesan rind, optional

2 x 400g tins white beans, drained

For the pesto:

1 garlic clove, peeled

20g pine nuts or almonds

50g parsley leaves and basil

100g olive oil

50g grated pecorino, grana padano, parmesan or a mixture

Build the Vegetable Base

Heat the olive oil in a heavy-based saucepan or casserole over medium-low heat. Add the onion, celery, finely chopped parsley stems and a pinch of salt. Cook gently for about eight minutes, stirring regularly, until the vegetables have softened without taking on too much colour.

Add the cherry tomatoes and cook for another minute or two. Stir in the courgettes, green beans and potato, along with another small pinch of salt. Mix well so that the vegetables are evenly coated in the olive oil.

Pour in 1.5 litres of water and add the parmesan rind, if using. Increase the heat until the liquid is almost boiling, then reduce to a gentle simmer. Cook for around 30 minutes, or until the vegetables are completely tender.

Make the Pesto

While the soup is simmering, prepare the pesto. Crush or pulse the garlic, pine nuts or almonds and a pinch of salt until they form a coarse paste.

Add the parsley and basil leaves, then continue processing until the mixture becomes creamy. Gradually stir in the grated cheese and olive oil until everything is well combined. The pesto should remain fresh and aromatic, so there is no need to cook it before serving.

Finish and Rest the Soup

Around 10 minutes before the minestrone has finished cooking, add the drained white beans and allow them to warm through gently. Once the vegetables are tender, remove the pan from the heat and let the soup rest for at least 10 minutes before serving. This short pause allows the broth to settle and the flavours to come together more fully.

If you prepare the minestrone several hours in advance, cool it promptly and refrigerate it, particularly during warm weather. When ready to serve, reheat it gently until warm rather than aggressively boiling it.

Bring the minestrone to the table with the pesto on the side so everyone can add as much as they like. The result is a simple but deeply satisfying summer dish: soft vegetables, creamy beans and a bright herbal finish that makes the most of the season’s produce.