Italian vegetable soup

Italian vegetable soup

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(49 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 (62)

bethocallaghan's picture

Nice. Add some ground chilli.

duncanthedevil's picture

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.

lilimohiddin's picture

Great soup - I used pumpkin as we did not have any courgettes - delicious. Will make again. 20 month old daughter wolfed this down ... always a bonus

diself's picture

Fabulous. The tastiest veg soup I've ever tried.

sazzums4god's picture

I love this soup! It's a nice change from lentil, and it really fills me up as its not blended, but chunky. Deffo a winner in my books.

swithey's picture

I made this exactly as the recipe suggests (always do irst time) and was disappointed with both the soggy texture of the veg and the overall amount of stodge - next time, I will consolidate the cooking time and half the amount of pasta. Nice flavour though.

juliuskisielius's picture

Superbly easy and tasty. The pasta adds a good twist to the original vegetable soup. Definitely worth a try, fills the winter gap.

redjenny's picture

Oh I see!! It is leek less, bacon less and potato less soup!

keithirving's picture

How can you call this "super-healthy" when it's got two tablespoons of sugar in it? You don't need it - just miss it out, it will be fine.

lisac4's picture

Just made this delicious italian veg soup. Considering there is no extra seasoning, it's sooo delicious!! A nice chunky warming soup just right for this time of year. The only downside to this recipe, is there is a lot of chopping involved and it takes a while to cook... a bit longer than the 45mins stated, I'd say it was closer to an hour. Will def try this again and freeze it.

jburton's picture

Thanks for that cubie as i was getting mighty confused by the
previous comments.

This soup sounds lovely and i will definitely give it a go, i love making home-made soup and am always on the lookout for new recipes.

wcubie's picture

Now I understand previous comments as I looked at the recipe for Italian veg soup before I looked at the one for leek bacon and potato soup and realise that it is the wrong recipe/link!

wcubie's picture

I'm seeing what looks like a recipe for a good Italian vegetable soup which I will try this weekend and then rate it.

eatwell7's picture

I am afraid I couldn't even find the list of ingredients, let alone change them!

eatwell7's picture

I feel the same as Rita! Is there a story behind the disappearing leek, bacon and potato soup!!!

ritafyvie's picture

I feel I would need to change the ingredients somewhat to make leek, bacon and potato soup!!

leekerly's picture

yes i used confit garlic and i chargrilled the cougettes to add extra flavour, and added a mixed of basil and fresh oregano, made my own puree and concassed and diced tomatoes.

lulubee's picture

You have no imagination! ;)


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