Friday, 16 May 2014


Here's another child friendly recipe where you can hide some greens. A good friend of mine gave me the recipe for this pretty traditional Italian dish. My kids love it with some pasta and a little bit of grated parmesan on top - but I'm sure it's equally tasty without. I have mine with some fresh spinach and flat parsley on top.

You need:

  • 2 carrots
  • 1 stack of celery
  • 1 cup of dried split peas
  • 1 cup of dried cannellini beans
  • 1 small zucchini
  • 4-5 cloves of garlic
  • pinch of chilli (about 1/2 teaspoon)
  • handful of fresh spinach
  • handful of fresh flat parsley
  • handful of fresh basil
  • 4-5 medium size tomatoes
  • 2 cups of vegetable stock
  • pinch of black pepper
  • pinch of italian dried herb mix
  • pinch of Himalayan salt

  • pasta
  • parmesan cheese

Before you make this dish check the cannellini beans you are using. Some you have to soak overnight. Check the ones you are using.

Take a big soup pot, add 1 cup of water, heat it up until it starts boiling. Peel and crush garlic. Add it to the pot with some chilli. Let the garlic soften a little. Wash and dice carrots and celery, add them with split peas and cannellini beans. Add 2 cups of vegetable stock and approx. 4-5 cups of water. Let it boil for about 15 minutes. Add washed and diced zucchini cubes.

Blend tomatoes in a blender until smooth and add to the soup. Chop spinach, basil and parsley and add with a pinch of black pepper, italian herb mix and salt. Let boil another 15 - 20 minutes until vegetables are soft and the soup gets a bit thicker. If you prefer a runnier consistency add more water.     

Heidi x

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