This seasonal soup is light and refreshing. Not only is it bursting with lots of flavours, it is also a good recipe to introduce children to eating pulses.
1 medium courgette
1 bunch spring onions
1 x 15ml spoon vegetable oil
100g green beans
3 medium tomatoes
800ml boiling water
1 reduced-salt vegetable stock cube
1 x 5ml spoon dried thyme
400g can cannellini beans
1 x 15ml spoon tomato puree
30g vermicelli (pasta strings ,thinner than spaghetti)
Black pepper (optional)
50g grated vegetarian-style Parmesan OR other strong, hard cheese
Skills used include:
Washing, weighing, measuring, chopping, grating, boiling/simmering, frying and serving.
When preparing spring onions, leave on as much of the green tops as possible and chop these in with the white parts. These will add colour and flavour to the soup.