Summer minestrone with bacon recipe 200g/7oz courgettes, roughly chopped 1 bunch of parsley, stalks and all, roughly chopped 1 bunch of basil, stalks and all, roughly chopped 4 big handfuls of podded peas 300g/10½oz green beans, topped and tailed, roughly chopped A bunch of asparagus, tough stalks removed, roughly chopped 2 l/3½ pints vegetable stock 2 handfuls of soft round lettuce leaves, roughly shredded 6 tbsp crème fraîche, to serve Place a large pan over a medium heat and add the olive oil, onion, garlic and bacon. Add a pinch of salt, then stir well and cook for five-eight minutes until the onions begin to soften. Add the courgettes and cook for four minutes, until soft. Add the parsley, basil, peas, beans and asparagus and pour in the stock, making sure everything is covered. Bring to the boil, then turn down the heat and simmer for 15 minutes, until everything is cooked and tender. Using a hand blender or food processor, purée half the soup before reintroducing it to the rest of the chunky soup. Stir in the lettuce and check the seasoning. Dollop over a little crème fraîche and drizzle with oil before serving.