Name: Italian vegetable soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Italian
Ingredients: 2 each of onions and carrots, chopped; 4 sticks celery chopped; 1 tbsp olive oil; 2 tbsp sugar; 4 garlic cloves crushed; 2 tbsp tomato purée; 2 bay leaves; few sprigs thyme; 3 courgettes chopped; 400g can butter beans drained; 400g can chopped tomatoes; 1.2l vegetable stock; 100g parmesan or vegetarian equivalent, grated; 140g small pasta shapes; small bunch basil shredded

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Italian vegetable soup

Italian vegetable soup

Good Food team

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Serves 8

Easy

Prep: 15 mins

Cook: 55 mins

A star rating of 4.6 out of 5.172 ratingsRate

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Warm up your week with this nourishing healthy vegetable soup that's packed with veggies and pasta, and easy to freeze ahead

Freezable

Healthy

High-protein

Low calorie

Vegetarian

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Alternatives

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A star rating of 4.5 out of 5.32 ratings

Ingredients

Nutrition

Units:

MetricUS

2 each of onions

and carrots, chopped
4 sticks celery

chopped
1 tbsp olive oil
2 tbsp sugar
4 garlic cloves

crushed
2 tbsp tomato purée
2 bay leaves
few sprigs thyme
3 courgettes

chopped
400g can butter beans

drained
400g can chopped tomatoes
1.2l vegetable stock
100g parmesan

or vegetarian equivalent, grated
140g small pasta

shapes
small bunch basil

shredded

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Nutrition: per serving

kcal215

low
fat6g
saturates3g
carbs30g
sugars12g
fibre5g
protein11g

high
salt1.06g

low

Method

step 1

Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
step 2

Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you’re freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.

Recipe from Good Food magazine, February 2011

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A star rating of 4.6 out of 5.172 ratings

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