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Summer vegetable soup
Fruit and vegetables
50g/1¾oz bunch fresh
basil
4 large ripe vine
tomatoes
, skinned, quartered, seeds removed
1 small
onion
, finely chopped
1 stick
celery
, trimmed and finely sliced
2
garlic
cloves, finely sliced
1 slender, young
leek
, trimmed and finely sliced
3 small
courgettes
, trimmed and cut into 1cm/½in dice
200g/7oz freshly podded baby
broad beans
(or frozen out of season)
200g/7oz
green beans
, trimmed and cut into 1cm/½in lengths
Tins, packets and jars
1.5 litres/2½ pints
chicken stock
, fresh or made with 1
chicken stock
cube
50g/1¾oz dried
spaghetti
Cooking ingredients
100ml/3½fl oz
olive oil
(not extra virgin)
1 tbsp
olive oil
(not extra virgin)
1 tbsp
tomato purée
flaked sea salt and freshly ground
black pepper
Dairy, eggs and chilled
40g/1½oz
parmesan
Other
200g/7oz fresh
peas
(or frozen out of season)
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