Italian vegetable soup

Italian vegetable soup

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(47 ratings)

Prep: 15 mins Cook: 55 mins


Serves 8
Warm up your week with this good-for-you vegetable soup that's easy to freeze ahead

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal215
  • fat6g
  • saturates3g
  • carbs30g
  • sugars12g
  • fibre5g
  • protein11g
  • salt1.06g
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  • 2 each of onion and carrots, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 sticks celery, chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 4 garlic cloves, crushed
  • 2 tbsp tomato purée
  • 2 bay leaf
  • few sprigs thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 3 courgettes, chopped



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 400g can butter beans, drained
  • 400g can chopped tomatoes
  • 1.2l vegetable stock
  • 100g Parmesan or vegetarian equivalent, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 140g small pasta shapes



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • small bunch basil, shredded



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


  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.

  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.

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Comments (61)

ketoth's picture

Way too much parmesan for my taste. Didn't like the texture it gave the soup. But I could tell that apart from that I'd love it, so if I were to make it again I'd probably only use a quarter the amount of parmesan or none at all.

boulding2's picture

I also left out the sugar and didn't add the cheese until the end, I also added some crispy wholemeal croutons on top and then sprinkled the cheese on top I also added some chopped chorizo to it yes I know I'm bad but it was delicious

baggieslad's picture

I left out the sugar. I can't see why you would spoil a wholesome soup with 2 tablespoons of sugar. The second time around I only used the Parmesan to sprinkle on at the end, as the family didn't like the stringy cheese within the soup. Also as a general comment with soups, if you are using a stock cube, there is rarely any need for adding salt, as the cubes are very salty in their own right.

A very tasty soup which once modified has been a real hit.

jimmyc30's picture

Fantastic! Added small chunks of potato and replaced the small pasta shapes for orzo. Left out the sugar. Delicious!

MissCally81's picture

I agree with some of the comments below - only use half the sugar (or leave it out completely) and if you want more of a soupy consistency then add much more stock - it definitely came out more like a runny pasta dish. Delicious though! I will definitely make it again!

Athemistia's picture

What could I use instead or courgettes, I don't like them?

nicolajp's picture

This is a crowd pleaser, I make it whenever I have a big gang of people over as it's more involved than your average soup, but super easy to do and really tasty too.

jocelyn_thirlwell's picture

Really warming and filling soup - great for lunches! I've used orzo pasta rather than shapes just to keep it more of a soup consistency.

bjtday's picture

If you don't like the beans, add some sweetcorn - as long as you like sweetcorn, of course!:)

hellsbellsandbaubles's picture

have made this several times now but only put 1 - 2 teaspoons of sugar, a little less garlic and leave out the cheese (still putting some on top). its really nice a lot of chopping but worth the effort as it is really filling and without all the sugar really healthy too. Everyone i have made it for loves it!

amethyst99's picture

Delicious soup, lasts for a while so great for students like me!

baileybobbles's picture

Loved this recipe. It served nine in total over three days and we didn't get fed up of it. As the pasta soaked up the juices it got better and better. Good value soup

baileybobbles's picture

Loved this recipe. It served nine in total over three days and we didn't get fed up of it. As the pasta soaked up the juices it got better and better. Good value soup

henpot's picture

DO NOT!!!! Put sugar in this recipe!! Totally ruins it, absolutely no need, can't comment how it would taste without it as the sweetness is so overpowering. Will need to re-make and re-comment

lindsayee28's picture

Made today for dinner, second time I have made it and once again its a hit with all the family.....its very easy to make, very tasty and is one of the best soups I have ever had. Will be making again & again.

karenmclachlan's picture

Chunky and flavourful, but I regret not trusting my instinct to leave out the sugar, as it was too sweet.

kateindublin's picture

Really liked this recipe! I must not have used enough liquid as it was more a runny pasta dish than a soup. The flavour was great, although I did add a little spice to mine. It was very very filling with the pasta but got a big thumbs up from my boyfriend! A good sneaky way to use loads of veg and no meat for dinner. I also added mushrooms and carrots. Will definitely try again, with more stock!

nickaula's picture

This recipe tastes amazing, i put in mushrooms instead of butter beans.
However the prep time was A LOT more than 15minutes! Took nearer 45 to get everything prepped!
The soup did, however, end up more like a pasta dish than a soup. But thankfully I like really chunky soup :]

xkcjuicyx's picture

This soup is absolutely delish and so easy to make!!! So full off goodness and very filling! The only thing I did different was add a half a teaspoon of chilli flakes and just put in 1 teaspoon of sugar and just used dried basil and thyme as I didn't have any fresh and it still tasted amazing!!! Defo a recipe for keeping!!! :-)


Questions (3)

MsFeb14's picture

I am having a dinner party Saturday night and wondered how early I can make this soup: 24 or 48 hours?

baggieslad's picture

I'm not a great fan of courgettes. Does anyone have a suggestion for an alternative.

If I was to retain the courgettes, I would be concerned about freezing them, or more the the point, defrosting them - do they not defrost into a mush, or does that not matter if in a soup?

goodfoodteam's picture

Hi there, 

The courguettes will be fine to freeze, however if you prefer you can swap for aubergines, extra onions, carrot or celery, chopped peppers.


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