Summer Vegetable Soup

A light Mediterranean-style soup featuring fresh summer vegetables, broken spaghetti, and a vibrant homemade basil oil drizzle.

Healthy Soup Pasta Summer Vegetable

Estimated Nutrition

Calories

304

kcal / serving

1824.2 kcal total

Carbs

18.1g

per serving

108.4 g total

Fat

22.1g

per serving

132.8 g total

Protein

9.8g

per serving

58.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Puré

Dairy

Parmesan

Grated or shaved

GrainsCereals

Spaghetti

Dried, broken into pieces

LegumesPulses

200

Broad Bean

Baby, podded

Liquids

1.5

Chicken Stock

Fresh or made with cube

NutsSeeds

Basil

Fresh bunch

cloves

Garlic

Finely sliced

to taste

Sea Salt

Flaked

to taste

Black Pepper

Freshly ground

OilsFats

100

Olive Oil

Not extra virgin

tbsp

Olive Oil

Not extra virgin

Vegetables

piece

Vine Tomato

Skinned, quartered, seeds removed, roughly cut into 1cm pieces

piece

Onion

Finely chopped

stick

Celery

Trimmed and finely sliced

piece

Leek

Slender, trimmed and finely sliced

piece

Courgette

Trimmed and cut into 1cm dice

200

Pea

Fresh or frozen

200

Green Bean

Trimmed and cut into 1cm lengths

Method

Add the garlic, leek, and courgettes to the pan and stir for two minutes.

Gently fry the onion and celery in olive oil for five minutes until softened.

Add the peas, broad beans, and green beans then simmer for five minutes until the pasta is tender.

Blanch the basil leaves in boiling water and then immediately plunge them into iced water for five minutes.

Season the soup and serve in bowls drizzled with basil oil and topped with parmesan.

Pat the basil dry and blend it with 100ml olive oil until pureed.

Stir in the tomato purée and broken spaghetti and cook for eight minutes.

Add the tomatoes and chicken stock then bring the mixture to a boil.