Healthy Italian recipe for 8 people, takes only 55 mins; recipe has onion, celery, olive oil, sugar, garlic clove, tomato puree, bay leaf, thyme, courgette, butter bean, chopped tomato, vegetable stock, parmesan, pasta and basil.
Italian vegetable soup
Course: Healthy Italian
Servings
8
servings
Prep time
15 mins
Ingredients
- Onion: 2 each of onions and carrots, chopped
- Celery: 4 sticks celery, chopped
- Olive Oil: 1 tbsp olive oil
- Sugar: 2 tbsp sugar
- Garlic Clove: 4 garlic cloves, crushed
- Tomato Puree: 2 tbsp tomato puree
- Bay Leaf: 2 bay leaves
- Thyme: few sprigs thyme
- Courgette: 3 courgettes, chopped
- Butter Bean: 400g can butter beans, drained
- Chopped Tomato: 400g can chopped tomatoes
- Vegetable Stock: 1.2l vegetable stock
- Parmesan: 100g parmesan or vegetarian equivalent, grated
- Pasta: 140g small pasta shapes
- Basil: small bunch basil, shredded
Directions
- 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, puree, 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.
