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Easy Recipes: Vegetable Bean Soup

Updated on June 11, 2011

Easy Recipes

The following ingredients for making Vegetable and Bean Soup serve 4-6 people. If you’re hoping to serve more people, you need to add extra ingredients for it to be sufficient for everyone. Nevertheless, the ingredients for serving 4-6 people include:

· 225g\8 oz fresh broad beans

· 2 tbsp of olive oil

· 2 large crushed garlic cloves

· 1 large and fine chopped onion

· 1 finely chopped celery stalk

· 1 peeled and chopped carrot

· 175g\6 oz firm new and diced potatoes

· 950ml\30 fl oz vegetable stock

· 2 peeled beefsteak tomatoes deseeded and chopped

· Salt and pepper

· 1 large bunch of fresh basil tied with kitchen string

· 200g\7 oz diced courgette

· 200g\7 oz trimmed and chopped green beans

· 55g\2 oz dried vermicelli which needs broken into pieces or small pasta shapes

Pesto Sauce

· 100g\3 and a half oz of fresh basil leaves

· 2 large garlic cloves

· 1 and a half tbsp of pine nuts

· 50ml\2 fl oz fruity extra-virgin olive oil

· 55g\2 oz finely grated Parmesan cheese

Easy Recipes: How to Make Vegetable and Bean Soup

1) The broad beans can be used without having to boil them if they are very young and tender. However, if the broad beans are older, you need to use a sharp knife to tear out the dark, grey skin on the outer surface of the beans, and then pop the green beans out.

2) In a large saucepan, use medium heat for all of the olive oil and add garlic, onion, celery and carrot to cook until the onion is soft but not brown.

3) Add potatoes, vegetable stock, tomatoes and season the mixture with salt and pepper. Bring the mixture over to the boil, add basil and cover the pan while reducing the heat. Simmer for 15 minutes until the potatoes are soft.

4) Meanwhile, make the pesto sauce by whizzing garlic, basil and pine nuts in a blender until the paste becomes thick. Add more extra olive oil and whiz again. Transport the mixture to a bowl, put in the Parmesan cheese and stir. Cover and chill until you need it.

5) Afterwards, once the potatoes are soft, stir the courgette, green beans, vermicelli and the broad beans into the soup and simmer for another 10 minutes or if the vegetables and the pasta are cooked. Disregard the basil after tasting the soup and ladle the soup into bowls. Add pesto sauce to each serving as well. Enjoy!


You can read more pasta recipes on my profile. Or if you wish, you can read some through the links below this article. I am writing several pasta recipes for you so browse around for any of them. The Vegetable and Bean Soup is one of many easy recipes that I have written here on Hubpages. It is possible that you may find some more recipes that you’re looking for. For more recipes, please visit my profile here on Hubpages.


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    • juliannekristine profile image

      juliannekristine 6 years ago from Philippines

      I will try this... It's monsoon season again here in the Philippines, love to have some soup.

    • Phil Plasma profile image

      Phil Plasma 6 years ago from Montreal, Quebec

      Sounds like a delicious soup, I'll have to try it out sometime soon. Mind you, I'm not much of a soup eater in the summer, so it will have to wait until it gets cooler in the fall.