July 28, 2011 - 15:10 BST hellomagazine.com Alice Hart's Summer minestrone GALLERY Ingredients (Serves 4) 2 tablespoons olive oil 2 garlic cloves, finely chopped 2 shallots, finely chopped 2 celery sticks, finely chopped 1 fennel bulb, finely chopped 200g young broad beans, podded weight, skins removed 200g young fresh peas, podded weight 150g green beans, sliced 250g asparagus tips, sliced 950ml vegetable stock a handful each of mint and basil leaves 75ml double cream 4 tablespoons fresh pesto Method Heat the olive oil in a large saucepan and soften the garlic, shallots, celery and fennel. It should take about 10 minutes. Add half the broad beans, peas, green beans and asparagus. Cook, stirring, for 5 minutes. Pour in the stock, bring to the boil and simmer for about 25 minutes. Add the other half of the vegetables to the saucepan and cook for 5 minutes more. Remove from the heat and pour in a little extra boiling water if the soup appears too thick for your liking. Add the herbs and cream and season to taste. Ladle into warmed bowls and drop a spoonful of pesto into each to serve.