Cambo Gardens Green Vegetable Soup

Name: Cambo Gardens Green Vegetable Soup
Cuisine: British
Ingredients: 2 l vegetable stock; 120 g garden greens such as cavolo nero, spring greens or kale; 120 g garden greens such as cavolo nero, spring greens or kale; 120 g garden greens such as cavolo nero, spring greens or kale; 1 tsp chopped fresh thyme; 1 tsp finely chopped fresh rosemary; small bunch (approx. 25 g) flat-leaf parsley, leaves picked and stalks roughly chopped; small bunch (approx. 25 g) flat-leaf parsley, leaves picked and stalks roughly chopped; 2 tbsp oil; 1 small or ½ large onion, finely sliced; 1 stick celery (greens included), finely sliced; salt and freshly ground black pepper; salt and freshly ground black pepper; Parmesan for grating (optional); 100 g penne or other dried pasta shape, broken up into smaller pieces; 100 g penne or other dried pasta shape, broken up into smaller pieces; 2 big handfuls green beans, chopped; 1 Parmesan rind (optional); 1 x 400 g tin of beans such as cannellini, butter beans, black-eyed beans or mixed beans; 1 x 400 g tin of beans such as cannellini, butter beans, black-eyed beans or mixed beans; 1 x 400 g tin of beans such as cannellini, butter beans, black-eyed beans or mixed beans; 1 x 400 g tin of beans such as cannellini, butter beans, black-eyed beans or mixed beans; 1 x 400 g tin of beans such as cannellini, butter beans, black-eyed beans or mixed beans; 120 g garden greens such as cavolo nero, spring greens or kale

Preparation info

Serves
4

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

This is a wonderfully nourishing, brothy vegetable soup and it’s quick to prepare. Be as creative as you like with the greens – cavolo nero and kale work really well, but feel free to toss in whatever you have in the fridge, even lettuce that’s past its best. Serve fresh so the veg keep their lovely green colours.

Ingredients

2 tbsp oil
1 small or ½ large onion, finely sliced
1

Europe
United Kingdom
London
Soup
Vegan

Method

Heat the oil in your big soup pot, and when hot add the onion, celery, thyme, rosemary and parsley stalks and cook until soft, about 10 minutes. Add the stock and bring to the boil. Add the greens, beans and Parmesan rind, if using, and simmer for 8 to 10 minutes. Then, using a stick blender, give two quick pulses to add a bit of body to the soup.

Now add the green beans and give the pa