Summer Vegetable Minestrone with Qué Broth

A bowl of summer in every spoonful.

Summer vegetables don’t need much to shine. Give them good olive oil, a little garlic and tomato, and let a proper bone broth bring everything together.

This is our take on a classic minestrone: colourful, light but satisfying, and perfect for using whatever looks best at the market. Zucchini, green beans, carrots, celery, tomatoes, peppers… there are no strict rules here.

The secret? Qué Broth Bone Broth. Slow-cooked for 24 hours, it gives the vegetables a deeper, richer flavour while adding protein and collagen to the bowl.

Serves 4

Ingredients

• 2 tbsp extra virgin olive oil, plus more to finish

• 1 small onion, finely chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 2 garlic cloves, thinly sliced

• 1 zucchini, diced

• 1 red or yellow pepper, diced

• 100 g green beans, cut into small pieces

• 2 tbsp tomato paste

• 2 ripe tomatoes, chopped

• 1 tsp dried oregano

• A handful of fresh basil

• 700 ml Qué Broth Bone Broth

• Salt and freshly ground black pepper

• Parmesan, to serve

Optional: add peas, broccoli, cauliflower, cabbage or whatever seasonal vegetables you have in the fridge.

Method

1. Start with the base.
Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the onion, carrots, celery and garlic. Season with a little salt and cook for 3–4 minutes, until they begin to soften.

2. Add the summer vegetables.
Add the zucchini, pepper and green beans. Stir well and cook for another 4–5 minutes.

3. Bring in the tomato.
Add the tomato paste, chopped tomatoes and oregano. Stir everything together and cook for a few minutes until the tomato starts to caramelise and coat the vegetables.

4. Add the broth.
Pour in the Qué Broth Bone Broth. Bring to a gentle boil, then reduce the heat and simmer uncovered for around 8–10 minutes. You want the vegetables tender but still with a little bite.

5. Finish and serve.
Taste and adjust the seasoning. Tear in some fresh basil and finish with a generous drizzle of extra virgin olive oil.

Serve hot with freshly grated Parmesan and, if you like, some crusty sourdough on the side.

Make it your own

Minestrone is one of those recipes that rewards improvisation. Add peas, broccoli, cauliflower or cabbage, or bulk it up with white beans, shredded chicken or another source of protein.

And if you make a big batch, it freezes beautifully,so you can have a proper bowl of Qué Broth goodness ready whenever you need it.

Good ingredients. Slow cooking. Real broth. That’s the difference.