Summer Vegetable Minestrone Soup

Name: Summer Vegetable Minestrone Soup
Cuisine: European, Italian, Mediterranean
Ingredients: 1 medium courgette; 1 bunch spring onions; 1 x 15ml spoon vegetable oil; 100g green beans; 3 medium tomatoes; 800ml boiling water; 1 reduced-salt vegetable stock cube; 1 x 5ml spoon dried thyme; 400g can cannellini beans; 1 x 15ml spoon tomato puree; 30g vermicelli (pasta strings ,thinner than spaghetti); Black pepper (optional); 50g grated vegetarian-style Parmesan OR other strong, hard cheese

11 steps

This seasonal soup is light and refreshing. Not only is it bursting with lots of flavours, it is also a good recipe to introduce children to eating pulses.

Updated at: Thu, 17 Aug 2023 07:03:51 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories224.6 kcal (11%)

Total Fat7.2 g (10%)

Carbs29.3 g (11%)

Sugars6 g (7%)

Protein13.1 g (26%)

Sodium392.6 mg (20%)

Fiber9.5 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1courgette

medium

1 bunchspring onions

15mlvegetable oil

100ggreen beans

3tomatoes

medium

800mlwater

boiling

1reduced-salt vegetable stock cube

1 x 5mldried thyme

400gcan cannellini beans

1 x 15mltomato puree

30gvermicelli

pasta strings, thinner than spaghetti

black pepper

optional

50gParmesan

grated, vegetarian-style, OR other strong, hard cheese

Instructions

Step 1

Wash all the vegetables.

Step 2

Trim the courgette. Top and tail the spring onions. Finely chop the courgette and spring onions.

Step 3

Turn on the hob to a low heat and add the oil to a saucepan.

Step 4

Gently fry the spring onions and courgette for about 5 minutes until soft but not coloured.

Step 5

Trim the beans and cut into quarters.

Step 6

Halve the tomatoes, remove the seeds and chop into small squares.

Step 7

Measure 800ml of boiling water into the measuring jug, crumble in the stock cube and stir to dissolve.

Step 8

Add the stock, thyme, tomatoes, drained cannellini beans, green beans and tomato purée to the saucepan. Stir and simmer over a low heat for 10 minutes. Add the vermicelli after 8 minutes.

Step 9

Add black pepper to taste (if using).

Step 10

When the soup is ready, ladle into bowls.

Step 11

Serve with crusty bread and sprinkle the grated cheese on top.

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