Italian vegetable soup

Italian vegetable soup

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(63 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 onions 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 leaves
  • 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, questions and tips

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10th May, 2018
Ug, stupidly didn't read the comments, nor listen to my husband's querying the 2 tablespoons, nor my inner instinct. Two tablespoons of sugar? Yuck, now trying to rescue what is otherwise a very tasty practical healthy soup.
30th Apr, 2018
Really good, will definitely make again. I added more garlic, some sweet paprika, chilli flakes and a can of sweetcorn (with the water drained).
14th Jan, 2018
A very delicious and adaptable soup. I used up veg like a leek, a parsnip and mushrooms and also added a chilli. Didn't add sugar, used fresh thyme & dried basil. There's loads of it!! ... for lunch at work next week
28th Jul, 2017
This is a delicious soup. As I had fresh broad beans I put these in instead of a tin of butter beans, which worked very well. I didn't have fresh basil so I put in a sprinkling of dried. Also I added a lot less sugar. We added the Parmesan at the table.
Kim Bambrough
25th Mar, 2017
This is a very tasty soup. Very much like minestrone soup that i usually make. However, I did not add the sugar, it was actually quite sweet without it, added orzo as I had no small pasta, and sprinkled the parmesan over before serving but not as much as the recipe. Have saved this recipe as it is a define make again!
8th Jan, 2017
This is a firm favourite in our house. I don't use sugar as find it makes the soup far too sweet. I sometimes add a bit of bacon with the onion, carrot & celery for my carnivorous husband. Also the rest of the family are not courgette fans so substitute that with another green veg. I leave out the beans to make it more soupy and serve with Parmesan for sprinkling and garlic bread. Yum.
15th Dec, 2016
Great tasting ,fun to make and smells so nice when cooking . Just the thing for a winter meal . Think it tastes even better the next day.
10th Nov, 2016
Tasty, healthy soup for work. The only changes were I used dried thyme and orzo pasta and forgot about the basil. Served the parmesan definitely needs this. Nice warming soup for winter.
21st Sep, 2016
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.
21st Jun, 2016
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


25th Apr, 2016
I am having a dinner party Saturday night and wondered how early I can make this soup: 24 or 48 hours?
2nd Dec, 2013
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
18th Dec, 2013
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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