Summery Spanish-style soup recipe

By Kate Belcher

  1. Serves 4
  2. Ready in 30 minutes
  3. Rating

Fresh vegetables and little pasta pieces in this soup will bring a taste of Spain to your kitchen.

tried and tested
Summery Spanish-style soup


  1. 1 tbsp olive oil
  2. 1 medium onion, chopped
  3. 2 medium carrots, sliced
  4. 400g can chopped tomatoes
  5. 1.5 litres hot vegetable stock
  6. 410g can mixed pulses, drained and rinsed
  7. 75g small soup pasta shapes
  8. 2 savoy cabbage leaves, shredded
  9. Handful flatleaf parsley, roughly chopped
  10. Freshly grated Parmesan, to serve


  1. 1. Heat the oil in a large saucepan, then add the onion and carrot and cook for 5 minutes. Add the chopped tomato, hot stock and pulses. Bring to the boil and simmer for 5 minutes. Stir in the pasta shapes and simmer for 5 minutes. Add the cabbage, season and cook for a further 2-3 minutes until the pasta is just cooked. Stir in the parsley and divide between 4 warmed soup bowls. Serve with grated Parmesan and chunks of crusty bread.

Nutritional info

Per serving: 209kcals, 4.3g fat (0.5g saturated), 10.8g protein, 34g carbs, 8.8g sugar, 2g salt


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