Summery spanish soup

Summery Spanish-style soup

  • Serves 4
  • Ready in 30 minutes
  • Easy
Fresh vegetables and little pasta pieces in this soup recipe will bring a taste of Spain to your kitchen.

Nutritional info per serving

  • Calories209kcals
  • Fat4.3g (0.5g saturated)
  • Protein10.8g
  • Carbohydrates34g (8.8g sugars)
  • Salt2g

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  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, sliced
  • 400g can chopped tomatoes
  • 1.5 litres hot vegetable stock
  • 410g can mixed pulses, drained and rinsed
  • 75g small soup pasta shapes
  • 2 savoy cabbage leaves, shredded
  • Handful flatleaf parsley, roughly chopped
  • Freshly grated parmesan, to serve


  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.
  2. 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.
  3. Serve with grated parmesan and chunks of crusty bread.

From June 2004

Main Ingredients:

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