Italian Vegetarian Vegetable Soup

veggie soup.jpg

You know that feeling after a long day at work, it’s cold outside.. All you can think of is indulging in a delicious warm soup that everyone will love. Adding passata and milk to give a silky smooth finish


Serves 4

215 calories per serving

fat - 6g

saturates -3g

carbs - 30g

sugars - 12g

fibre -5g

protein - 11g

  • 2 each of onions and carrots, chopped

  • 2 sticks celery, chopped

  • 1 tbsp olive oil

  • 1 tbsp sugar

  • 2 garlic cloves, crushed

  • 2 tbsp tomato purée

  • 1 bay leaves

  • few sprigs thyme

  • 1.5 courgettes, chopped

  • 200g can butter beans, drained

  • 200g can chopped tomatoes

  • 1l vegetable stock

  • 50g parmesan or vegetarian equivalent, grated

  • 70g small pasta shapes

  • small bunch basil, shredded


  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.

  3. Serve with 1 slice oh whole-wheat bread or a bun.