Genoan vegetable and legume soup

Preparation time:60 mins.


A unique tasting recipe thanks to Well Bouillon


  • 1 potato
  • 1 carrot
  • 1 courgette
  • 3 Savoy cabbage leaves
  • 1 broccoli head
  • 20g chickpeas
  • 20g of borlotti beans
  • 20g peas
  • 20g of green beans
  • 1 spring onion
  • 50 ml extra virgin olive oil
  • 40g fresh basil
  • 10g pine nuts
  • 1/2 clove of garlic
  • 10g grana cheese
  • Well Granulated Bouillon Vegetable (or Organic Vegetable or Spring Vegetable)
  • Salt and pepper


Leave the chickpeas and beans soaking in water overnight. Strain them and throw away the liquid. Wash, peel and clean all the vegetables, then cut them into small pieces, not necessarily the same shape but with the same dimensions.
Heat a dash of oil in a saucepan. Sautée all the vegetables apart from the broccoli on a medium heat. Cook the chickpeas and borlotti beans separately, keeping them very al dente (so that they are still a bit hard). Season with salt and pepper and add Well Granulated Bouillon N.2 Vegetable to enhance the flavour of this vegetable broth.
Prepare a pesto by blending the basil, pine nuts, grana cheese, garlic, salt and pepper. After half an hour of simmering, add the legumes and continue simmering for a further ten minutes.
Serve into dishes and garnish with pesto. Serve immediately.