Summer Vegetable Soup Recipe

Prep time:

30 minutes

Cook time:

1 hour 30 minutes

Serves:

4

Ingredients

  • 4 plum tomatoes
  • 1¾ cups (300g) shelled fresh borlotti beans
  • 3 spring onions, thinly sliced into rounds
  • ¾ cup (150g) brown rice
  • 10½ oz (300g) potatoes, peeled and cut into small cubes
  • 10½ oz (300g) green beans, sliced
  • 1 bunch Swiss chard, coarsely chopped
  • Leaves from 2 sprigs marjoram
  • Leaves from 2 sprigs thyme
  • Leaves from 1 bunch parsley
  • Leaves from 2 sprigs mint
  • 3 tbsps wild fennel or fennel fronds
  • 4 to 5 tbsps (60 to 75 ml) extra virgin olive oil
  • Salt

Method

1. Bring a large pot of water to a boil. Add the tomatoes and blanch for 1 to 2 minutes, then drain them and let cool slightly.

2. Peel and seed the tomatoes, then chop the flesh.

3. In a large saucepan, combine the borlotti beans and 8 cups (2 l) water. Bring to a simmer over medium-high heat, then reduce the heat to low and cook for about 40 minutes.

4. Add a pinch of salt, the spring onions, and the rice and cook for 30 minutes.

5. Add the potatoes, tomatoes, green beans, and chard and cook for about 20 minutes more, until the vegetables are tender.

6. In the meantime, in a food processor, combine the marjoram, thyme, parsley, mint, fennel, olive oil, and a pinch of salt. Process until well combined.

7. Let the soup cool slightly and serve warm or let cool completely and serve at room temperature.

8. Top each serving with a spoonful of the herb pesto.

The Vegetarian Silver Spoon by The Silver Spoon Kitchen is published by Phaidon, £35 (phaidon.com)

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