Soup, Starters

Vegetable Soup Italian Style

Prep 10 mins
Total 45 mins

Easy
Serves 4

Compatible with

Contains celery
Contains Milk/Dairy

Cooking mode

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1 tbsp olive oil
1 onion, chopped
1 large trimmed leek, then split
1 stalk celery
2 carrots, peeled and quartered length ways
2 cloves garlic, crushed
2 1/2 pints water
Half a pint veg stock
1 potato, peeled
1 parsnip, peeled and quartered length ways
1 small turnip, peeled
150g trimmed green beans
150g fresh or frozen peas
2 courgettes, quartered length ways
400g tin either rinsed flageolet or haricot beans
100g spinach leaves
To taste sea salt and pepper

For the Pesto

1 large garlic clove
75g grated parmesan cheese
20g basil leaves
4 tbsp extra virgin olive oil

1 tbsp olive oil
1 onion, chopped
1 large trimmed leek, then split
1 stalk celery
2 carrots, peeled and quartered length ways
2 cloves garlic, crushed
2 1/2 pints water
Half a pint veg stock
1 potato, peeled
1 parsnip, peeled and quartered length ways
1 small turnip, peeled
5.25oz trimmed green beans
5.25oz fresh or frozen peas
2 courgettes, quartered length ways
14oz tin either rinsed flageolet or haricot beans
3.5oz spinach leaves
To taste sea salt and pepper

For the Pesto

1 large garlic clove
2.63oz grated parmesan cheese
0.7oz basil leaves
4 tbsp extra virgin olive oil

Utensils

Step 1

Add olive oil to a large pan but do not heat yet until first portions of veg are grated and chopped
Step 2

Peel onion and chop in large pieces but small enough to fit in the Ninja 3-in-1 food processor bowl feed chute, fitted with the grating disc (please remember to use finger holes on the disc when putting in and taking out and not the centre as chopping blade is right next to it)
Step 3

Feed onion pieces to grate them and then remove (any pieces that slip through the grating net still use)
Step 4

Feed the split 2 half lengths of leeks through the feed chute, now using the chopping side of disc
Step 5

Then, still using the chopping disc again feed chunks of potato, turnip, quartered parsnip and trimmed green beans into the feed chute together, then remove and put to the side
Step 6

Feed the carrots and celery in together then put to the side
Step 7

Heat oil on a medium to low heat and then add the onion and leek, and cook for 5 mins stirring when needed so not to burn
Step 8

Then add crushed garlic, carrots and celery, and cook for 5 further minutes stirring frequently
Step 9

Add water, potato, parsnip, turnip and green beans, and wait for the water to start boiling, then reduce to a low heat and cover and simmer for another 5 mins
Step 10

Whilst this is simmering you can chop the courgette quarters in the food processor and then drain and rinse the beans
Step 11

Add these to the pan with a generous amount of sea salt and pepper, and simmer for 20 to 25 mins or until the veg are tender
Step 12

Then add half a pint of veg stock and judge the consistency, if you like your soup more watery then add some more boiling water to your preference and return to a very low heat
Step 13

In the meantime make the pesto by putting the garlic ,basil and grated cheese in the food processor using the blade and add oil
Step 14

Then process, now using chopping blade until smooth and scrapping down the side when necessary
Step 15

Add spinach to the soup and simmer until wilted, then taste and add more seasoning if needed
Step 16

Add two tbsp of the fresh pesto and stir in. If you prefer, you can use good quality pre-made pesto
Step 17

You can either dish the soup up now as it is or leave to cool, then use the processor again on purée mode on low or medium to get too a smooth soup consistency and reheat when ready to eat. Serve in bowls and add a small dollop of pesto and allow people to add grated Parmesan to their choice which I recommend for this soup and allow to melt in
Step 18

Now enjoy with or without warm crusty bread!!