Italian Vegetable Soup
This hearty and comforting vegetable minestrone soup combines the sweetness of carrots, onions, and celery with the richness of tomatoes and butter beans. Fragrant herbs and Parmesan cheese add layers of savory flavor, while tender pasta shapes provide a satisfying texture. Whether enjoyed fresh or frozen and reheated, this soup is a delicious and nutritious option for any mealtime.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
- 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.
Cook Time
55M
Prep Time
PT15M
Yield
Serves 8
Nutrition
- Calories: 215 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 1.06 milligram of sodium
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