Italian vegetable soup

Italian vegetable soup

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(103 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


  • 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 cucurbit, 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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11th Jun, 2020
I made this soup for one person and it lasted for about four days. Unfortunately, it's just a little bit boring, so I was stuck with the task of chipping away at it gradually. I tried adding more stock and puree etc but in the end, the only thing that perked this up was some warm paprika and lots of bread. Meh.
mcemmabell's picture
19th Apr, 2020
Really tasty! My 13 month old loved trying the bitesize pieces of vegetables. I just omitted stock and salt from his portion. I loved it too (but with some added sodium!).
Mark Keoghane's picture
Mark Keoghane
10th Mar, 2020
only have two words for this , yum yum .
21st Jan, 2020
I didn't add parmesan, but threw in some chilli flakes instead. Fed a big group and everyone asked for the recipe to make themselves. So tasty!
11th Jan, 2020
I followed the recipe word for word and it turned out really tasty, just a tad on the sweet side. Next time I'll try it with 1-1/2 tbsp sugar but otherwise it was fantastic.
lisa7465's picture
3rd Nov, 2019
Delighted with this. Didn't notice a too sweet flavour with the sugar. Toddler loved it too.
20th Oct, 2019
Delicious! Made exactly as per recipe and served with some warm home baked bread. Filling and tasty.
2nd Oct, 2019
This soup was the best I’ve ever had! I didn’t have celery so stuck a leek in as well as half a yellow pepper. It was really delicious. I’ve frozen half of it to have another time. Definitely worth making!
2nd Jun, 2019
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.
27th Mar, 2019
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!


6th Feb, 2019
Can it be frozen with the pasta in?
goodfoodteam's picture
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.
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. 
23rd May, 2020
You can easily veganise this plus add a massive flavour punch by using vegan pesto at the end, a nice dollop on top. Up the nutritional content by adding 1/4 cup of red lentils, 1/4 tsp of onion and garlic powder, some peppers. I add a sprinkling of fennel seeds in when sweating off the onions then sprinkle some nutritional yeast over the top when serving (dodging the cheese). No need to add any sugar or even cook with oil. This is an excellent hearty soup that I make all the time, takes minutes in an instant pot.
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