Summer Vegetable Minestrone Soup

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.

Great

% Daily Values based on a 2,000 calorie diet

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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