Summery Spanish-style soup

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

Nutritional info per serving

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

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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. 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.

From June 2004

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