Italian vegetable soup

Italian vegetable soup

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(77 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 onions and carrots, chopped
    Onion

    Onion

    un-yun

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

  • 4 sticks celery, chopped
    Celery

    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

    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

    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 leaves
  • few sprigs thyme

    Thyme

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

  • 3 courgettes, chopped
    Courgette

    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

    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
    Pasta

    Pasta

    pah-stah

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

  • small bunch basil, shredded
    Basil

    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, questions and tips

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gembrunton
2nd Jun, 2019
5.05
Very nice. I added mushrooms, yellow pepper and chicken sausage and served with baguette. Substituted sugar for a teaspoon of honey and substituted beans for a handful of red lentils. My husband and 5 year old enjoyed it as a light dinner on a rainy summer evening. Will definitely make again.
forsyth1234
27th Mar, 2019
4.05
We recently returned from Tuscany where I had a lovely bean soup which I wanted to recreate back at home - so I used this recipe as a base and made up the rest! Followed more or less exactly except I didn't have any thyme so added 2tsp of Italian Mixed Herbs (and no bay leaf). Then I just pumped up the bean content 2x400g cannellini beans and 1x350g butter beans - but left out the pasta as there wasn't any in the soup I was trying to replicate. When cooked I removed half the beans/veg, blitzed the soup then returned the beans/veg - so it was thick but still had texture. It was very, very tasty - I would recommend. I've given recipe 4 stars because my one was pretty different!
Rachelh340
20th Dec, 2018
5.05
This makes a large pan of soup, and is so tasty! I followed the instructions exactly and it turned out great
AWoll83
27th Sep, 2018
5.05
Will be new family staple! Full of veggies and still delicious. Even my 4 year old loved it despite it having "lots of vegetables he doesn't like". I added bacon (at onion sautéing stage) mushrooms along with the other veg (cos I had some left over). Lovely, hearty yet healthy dish!
louweeza
10th May, 2018
3.05
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.
Larissabatt
30th Apr, 2018
5.05
Really good, will definitely make again. I added more garlic, some sweet paprika, chilli flakes and a can of sweetcorn (with the water drained).
vikster67
14th Jan, 2018
5.05
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
sbradley
28th Jul, 2017
5.05
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
5.05
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!
ladyruskin
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.

Pages

catzmcp
6th Feb, 2019
Can it be frozen with the pasta in?
goodfoodteam's picture
goodfoodteam
7th Feb, 2019
Thanks for your question. The pasta will be a better texture if added and cooked before serving but if you have leftovers you can freeze the completed soup.
MsFeb14
25th Apr, 2016
I am having a dinner party Saturday night and wondered how early I can make this soup: 24 or 48 hours?
baggieslad
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
goodfoodteam
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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