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Italian vegetable soup

Italian vegetable soup

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(44 ratings)

Prep: 15 mins Cook: 55 mins

Easy

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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Ingredients

  • 2 each of onion and carrots, chopped

    Onion

    un-yun

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

  • 4 sticks celery, chopped

    Celery

    sell-er-ee

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

  • 1 tbsp 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

    Sugar

    shuh-ga

    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

    Thyme

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

  • 3 courgettes, chopped

    Courgette

    corr-zjet

    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

    parm-ee-zan

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

  • 140g small pasta shapes
  • small bunch basil, shredded

    Basil

    ba-zil

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

Method

  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 (59)

mrsjessicatan's picture

Loved this recipe! Lovely hearty soup. Was too sweet so I had to add seasoning to taste, next time I make this I definitely won't add any sugar, the veg are sweet enough. Will definitely make this again

claireriches's picture
5

My 3 teenage boys and I love this soup I make it regularly and there is never any left over. I tend to use whatever vegetables I have available and it is always great.

lyndsey_allison0506's picture
5

Oh my goodness, made this tonight and can honestly say this is the best tasting soup I have had in ages. I followed the recipe but added half a tsp of chilli flakes and a tbsp of red pesto instead of the basil. Seconds for everyone. Lip smackingly good

gilpin22's picture

Loved it - easy to make too and freezable

corrinamoore's picture
5

Really tasty and filling and very easy to make. Will definately make again.

frozenpixie's picture
5

Really delicious and warming - I left out the sugar and the beans, and I didn't have any celery, but the pasta went really nicely - I've never put pasta in soup before, and this was a huge success!

teinnman's picture
5

Really tasty meal will be making this again absolutly gorgeous even better the next day with crusty bread a real winner.

bexlaa's picture
2

Was really excited about making this recipe, but sadly I felt the texture of the vegetables let it down, also the flavours just didn't really taste right to me. However, my 14 month old twins seemed to really enjoy it! I will possibly try it again using slightly different ingredients.

tedranson's picture
5

Made the soup but missed out the sugar. It was beautiful and appreciated by all who tasted. I think the timings are a little out but hey, the result is worth the work. It beats potato and leek soup any day.

louisehowe's picture
5

Really tasty.

gemini69_1983's picture
5

lovely, lovely soup! Although I added a beef stock cube for a little flavour, some dried rosmary and also some smoky paprika for a bit of a kick.. just our personal taste. Will be a regular visitor to my table! :)

sianypantsxx's picture

no offense to anyone, because im sure you are all very talented cooks, but whats up with all the commotion over leek, bacon and potato soup? after all it says italian vegetable soup, not leek bacon and potato soup. hahahahaha i like Red Jenny's comment "Oh I see!! It is leek less, bacon less and potato less soup!" it made me laugh : ) the soup look delish, cant wait to have a go at making it ; )
p.s the idea of char-grilling the courgettes sound amazing, must try it : )

hayley_7's picture

Really tasty but next time I would definately remove the courgette seeds...it made my soup all stringy!

gelid_girl's picture
5

This could easily become a mid-week staple. So tasty and so easy and so adaptable - I used red tomato pesto instead of pesto, and mushrooms instead of butter beans and it was delicious!

melanieday's picture
3

A great soup with some nice flavours.

Frantic Flapjack's picture
5

This was a lovely soup, although I just used a dessert spoon of sugar - 2 tablespoons is far too much. Also you don't really need the pasta. I served half for dinner and froze the other half.

jburton's picture
5

Gorgeous soup, and filling. There was enough for our evening meal and enough left over for my fella to take the rest to work in a flask the next day.

bethocallaghan's picture
5

Nice. Add some ground chilli.

duncanthedevil's picture
5

a1 liked this so much i cooked it again in the evening the kids loved it!!

mta02saa's picture

I agree with the timing comment above, the amount of chopping you have to do adds a lot of time to this recipe - really tasty though. I put the rind of my parmesan in for the last bit of cooking (Thank you for the tip Mr Slater) and used pesto instead of fresh basil.

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