Italian vegetable soup

Italian vegetable soup

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(51 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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nicolajp
14th Nov, 2013
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.
vikki1912
6th Nov, 2013
Lovely
jocelyn_thirlwell
23rd Oct, 2013
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
18th Feb, 2013
If you don't like the beans, add some sweetcorn - as long as you like sweetcorn, of course!:)
hellsbellsandbaubles
26th Jan, 2013
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
26th Jan, 2013
5.05
Delicious soup, lasts for a while so great for students like me!
baileybobbles
19th Dec, 2012
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
19th Dec, 2012
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
3rd Nov, 2012
3.05
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
26th Oct, 2012
5.05
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.

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