Italian vegetable soup

Italian vegetable soup

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(52 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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26th Oct, 2012
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.
1st Oct, 2012
Chunky and flavourful, but I regret not trusting my instinct to leave out the sugar, as it was too sweet.
19th Aug, 2012
Really liked this recipe! I must not have used enough liquid as it was more a runny pasta dish than a soup. The flavour was great, although I did add a little spice to mine. It was very very filling with the pasta but got a big thumbs up from my boyfriend! A good sneaky way to use loads of veg and no meat for dinner. I also added mushrooms and carrots. Will definitely try again, with more stock!
9th Aug, 2012
This recipe tastes amazing, i put in mushrooms instead of butter beans. However the prep time was A LOT more than 15minutes! Took nearer 45 to get everything prepped! The soup did, however, end up more like a pasta dish than a soup. But thankfully I like really chunky soup :]
28th Jun, 2012
This soup is absolutely delish and so easy to make!!! So full off goodness and very filling! The only thing I did different was add a half a teaspoon of chilli flakes and just put in 1 teaspoon of sugar and just used dried basil and thyme as I didn't have any fresh and it still tasted amazing!!! Defo a recipe for keeping!!! :-)
15th Apr, 2012
Made this without the pasta and it is really nice, pasta makes it a mainl meal, without it's a better soup
22nd Mar, 2012
Nice recipe. Surprised about complaint of a "lot of chopping", a good sharp knife will reduce this problem.
10th Feb, 2012
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
28th Jan, 2012
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.
17th Jan, 2012
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


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