Lucy Tweed’s Mediterranean soup recipes: minestrone, avgolemono and Greek white bean soup

Cookbook author Lucy Tweed shares three Mediterranean soup recipes ideal for autumn. Her minestrone combines vegetables, beans and pasta in a satisfying broth topped with garlic pesto, while her Greek fasolatha features dried white beans simmered for richness. The minestrone stores three days refrigerated or three months frozen, offering easy meal preparation.

Summary by Glance · The Guardian Australia