Italian vegetable soup

Ingredients2 each of onions and carrots, chopped4 sticks celery, chopped1 tbsp olive oil2 tbsp sugar4 garlic cloves, crushed2 tbsp tomato purée2 bay leavesfew sprigs thyme3 courgettes, chopped400g can butter beans, drained400g can chopped tomatoes1.2l vegetable stock100g parmesan or vegetarian equivalent, grated140g small pasta shapessmall bunch basil, shreddedMethodSTEP 1Gently cook the onion, carrots and celery in…

Italian vegetable soup

recipe image


  • 2 each of onions and carrots, chopped
  • 4 sticks celery, chopped
  • 1 tbsp olive oil
  • 2 tbsp sugar
  • 4 garlic cloves, crushed
  • 2 tbsp tomato purée
  • 2 bay leaves
  • few sprigs thyme
  • 3 courgettes, chopped
  • 400g can butter beans, drained
  • 400g can chopped tomatoes
  • 1.2l vegetable stock
  • 100g parmesan or vegetarian equivalent, grated
  • 140g small pasta shapes
  • small bunch basil, shredded


  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, February 2011

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