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A light and fresh Summer Vegetable Soup with herbs and cannelini beans

Scottish Summer Vegetable Soup

Janice Pattie
A fresh and light soup full of summer vegetables, cannellini beans and fresh herbs.  Ideal for the cooler days of summer. 
5 from 5 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine British, Scottish
Servings 8
Calories 100 kcal


  • 1 onion peeled and chopped
  • 4 stalks of celery finely chopped
  • 3 carrots peeled and chopped
  • 2 potatoes diced
  • 1/4 fennel bulb chopped
  • bunch of thyme rosemary and marjoram tied together
  • 2 courgettes diced
  • 1/3 head of broccoli chopped
  • 4 tomatoes seeds removed and chopped
  • 100 g cannellini beans soaked and cooked for 20 minutes until just tender ( or 200g canned cannellini beans)
  • 3 litres vegetable stock
  • salt and freshly ground black pepper
  • 1 tbsp olive oil


  • .Heat the olive oil in a pan.   Add the onion and celery and cook for 2 minutes, add the carrots, fennel, and potatoes, cook for another minute.  
  • Add the stock and herbs, season well and cook until the carrot is soft (20-30 minutes)
  • Add the chopped courgettes, broccoli, tomatoes and cannellini beans and cook for a further 10 minutes.
  • Remove the herb bundle and adjust seasoning.


Serve with a sprinkling of fresh chopped thyme and rosemary and some Granary Bread.


Calories: 100kcalCarbohydrates: 18gProtein: 4gFat: 2gSodium: 70mgPotassium: 702mgFiber: 4gSugar: 4gVitamin A: 4610IUVitamin C: 49.1mgCalcium: 64mgIron: 2.7mg