A delightfully light and refreshing summer soup, best enjoyed on a long summer evening with some prosecco and a decent helping of fresh bread.
When To Eat
I recommend eating this dish from July to September, when British courgettes are in season.
Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.
|Cooked Cannellini Beans||250 g||0.108|
|Green Beans||200 g||0.062|
|Vegetable Stock||1 1/2 Litres||0.875|
|Olive Oil||2 Tablespoon||0.141|
This meal is around 85% less polluting than the average UK meal.
- Eating this recipe will save around 2.5 kg CO2e per person.
- That's equivalent to the emissions produced driving 20.66km in a modern car.
- Finely dice the garlic and onion. Heat the olive oil over a medium heat in a deep saucepan. Tip in the garlic and onion and fry for about 3 - 4 minutes until the onion softens. De-stalk and chop the rosemary and pour into the pan, frying for a further minute, before adding the spelt. Briefly cook the spelt, mixing the pan contents well so that the spelt is evenly coated in the herb mixture. Then pour over the stock. Bring to the boil, then reduce to a simmer, cover and cook for 20 - 25 minutes until the spelt is soft.
- Once the spelt is cooked. Halve and chop the courgettes into 1 cm thick half moons. Top and tail the green beans, then add them along with the courgettes and cannellini beans to the soup. Cook for a further 5 minutes, until the courgettes are soft and the beans are warmed through. Season the soup to taste.
- Just before serving, shred the basil and stir into the hot soup. Plate immediately.