Italian Vermicelli Soup recipe

This soup is a real crowd-pleaser, elegant and completely delicious. Serve it with a dollop of pesto for a real Italian feel.


  • 1 large courgette
  • 2 small leeks
  • 100g green beans
  • 3 large tomatoes
  • 400g cannellini beans
  • 35g vermicelli pasta
  • 1.2 litres vegetable stock
  • Salt and pepper
  • Olive oil


  1. Finely chop the leeks by quartering them and then dicing them. Roughly chop the tomatoes, removing the skins and seeds, and dice the courgette.

  2. Heat a little bit of olive oil in a frying pan and fry the leeks until soft, around 7 minutes.

  3. Add the green beans and courgette, then cover them with stock and simmer the dish for around 5 minutes. Season well.

  4. Add the tomatoes, cannellini beans and vermicelli pasta to the soup and season it again. Cook for five minutes more, until the pasta is tender.

Recipe Details:

  • Author: Laura Young.
  • Published:

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