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About this recipe: Classic vegetable and pasta soup from the South of France, topped with a richly flavoured garlic and basil paste, called aïllade, and a sprinkling of Parmesan, makes a nourishing main meal. Serve with crusty bread, such as chunks of warm olive focaccia.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Depending on the season, almost any fresh, diced vegetables can be added to the soup, and if supplies are short you can add a few frozen vegetables such as broad beans or sweetcorn.