This soup is so good served with a pesto-style dressing
(5 votes)
Cook: 45 Mins
Serves: 6
Price: £1.08 per serving
Nutritional Information
Each 521g serving contains
Energy
1485kj
354kcal
1485kj
354kcal
18%
Fat
13.0g
13.0g
Med
19%
19%
Saturates
2.6g
2.6g
Med
13%
13%
Sugars
9.4g
9.4g
Med
10%
10%
Salt
0.89g
0.89g
Med
15%
15%
5
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
285kj/68kcal
Typical energy values per 100g:
285kj/68kcal
Ingredients
2tbsp olive oil
1 onion, finely chopped
1 carrot, finely diced
1 stick celery, diced
1 bulb fennel, diced
2 cloves garlic, chopped
150g any small pasta
400g canned borlotti beans, drained
800ml vegetable stock
2 bay leaves
1 sprig thyme
1 sprig rosemary
Parmesan rind (optional)
300g frozen broad beans
2 tomatoes, peeled and chopped
150g green beans, trimmed and halved
½ small green cabbage
2 courgettes, sliced
100g podded fresh or frozen peas
1 small bunch basil, plus extra whole leaves
A few sprigs parsley
50ml olive oil
25g Parmesan (grated)
Method
1
Heat the oil in a large pan. Cook the onion, carrot, celery and fennel for 10-15 mins until soft and starting to colour. Add the garlic and cook for 1-2 mins. Stir in the pasta and borlotti beans.
2
Pour over the stock and add the herbs and Parmesan rind, if using. Season with pepper. Bring to the boil, then turn the heat down slightly until somewhere between a simmer and a boil, and cook for 15 mins.
3
Blanch the broad beans in boiling water for 3 mins, then drain. Rinse in cold water and peel off the skins.
4
Add the tomatoes to the soup, cook for 5 mins, then add the green beans and broad beans, the cabbage and courgettes. Simmer, covered, for 5 mins or until the green veg is tender, then add the peas and simmer for 1-2 mins.
5
For the dressing, finely chop the herbs and mix with the oil. Serve the soup with the pesto dressing, basil leaves, and a sprinkling of Parmesan.