Summer minestrone Recipe | Food Network UK

Ingredients

• 60ml extra-virgin olive oil
• 2 garlic cloves, peeled and minced
• 1 medium onion, diced
• 1 bay leaf
• 3 sprigs fresh marjoram
• 2 tbsp chopped fresh basil leaves
• 2 celery ribs, peeled and chopped
• 1 bunch asparagus, cut into 2 1/2-cm pieces
• 360g French beans, cut into 2 1/2-cm pieces
• 300g shelled English peas (or substitute frozen)
• Coarse salt
• freshly ground black pepper
• 2L low-sodium chicken stock, enough to cover
• 250ml double cream
• Basil and mint pesto
• 1 bunch watercress or parsley
• 30g fresh basil leaves
• 30g fresh mint leaves
• 50g Parmesan or Romano
• 50g pine nuts, toasted
• 4 garlic cloves, roughly chopped
• 1/4 tsp salt
• 1250ml extra-virgin olive oil