Ingredients (to serve 10 children)

2 leeks, washed and chopped

2 cloves of garlic

3 large carrots, chopped

2 tsp tomato puree

800g tinned chopped tomatoes

1 tsp thyme or any friend mixed herbs

1 vegetable stock cube (may contain milk, celery), made up with 500ml boiling water

800g cannellini beans, drained and washed

500g small dried pasta (i.e. broken spaghetti, orzo, animal shapes or alphabet shapes)

300g petit pois

100g grated hard cheese

600g French bread (contains wheat)



  1. Place all the vegetables, herbs, tomatoes and stock into a slow cooker and cook for 3 hours on a high heat until the carrots are soft
  2. Blend the cooked soup with a stick blender, adding lemon juice and seasoning to taste
  3. Stir in the cannellini beans and pasta and cook for a further 30 minutes until the pasta is tender
  4. Serve with bowls of cooked peas, grated cheese and chopped herbs (if available) for the children to add to their own soup at will – adults may need to encourage some turn-taking and sharing!
  5. Present the cooked bread 10 minutes later to soak up the remains of the soup (unfortunately if you offer this together with the soup then the children are less likely to finish both)



Print Friendly, PDF & Email