Soup, Starters, Vegetarian

Vegetable Soup Italian Style

Denise Van Outen
Recipe by Denise Van Outen

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Cooking method:

Food Processor
  • Prep Time: 10 mins
  • Total time: 45 mins
  • Skill Easy
  • Serves 4 people

Vegetable Soup Italian Style

Utensils required

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Celery, Dairy

Recipe tags

Ingredients

  • 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

Cooking mode

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Method

  • 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!!