Hearty Italian Vegetable Soup

Hearty Italian Vegetable Soup
Hearty Italian Vegetable Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Mmmm, looks like sucha healthy, hearty, wonderfully comforting soup. Beautiful array of healthy colors. I love these types of soups to make for lunch. The best thing is that they last for a day or two and can be reheated.

  • Ingredients:

  • 2

    tbsp olive oil

  • 1

    onion, finely chopped

  • 3

    carrots, peeled and chopped

  • 3

    stalks of celery, chopped

  • 2-3

    fat cloves of garlic, finely chopped

  • 2

    courgettes (zucchini), chopped

  • 2

    red peppers, chopped

  • 28

    oz tin of chopped tomatoes (or 2 x 400g tins)

  • 2

    tbsp tomato puree

  • 1

    tin of cannellini beans

  • 1

    litre of chicken or vegetable stock

  • 1

    tsp sugar (optional)

  • Salt & pepper

  • 2-3

    tbsp parsley, finely chopped

  • Parmesan cheese, finely grated to serve

  • Extra virgin olive oil for drizzling (optional)

Directions

Heat the oil in a large pan then add the onion, carrots and celery and saute for roughly 15 minutes until tender. Add the garlic, courgettes (zucchini) and peppers and cook for another 3-4 minutes, stirring everything well together. I tend to puree my chopped tomatoes (hubby doesn't like tomatoes!) but you can add them as they are if you prefer – either way works. Add the tomatoes – chopped or pureed – to the vegetables along with the tomato puree, cannellini beans, stock, sugar (if using) and a good pinch of salt and freshly ground black pepper. Bring to a simmer and leave for 15 minutes until the vegetables are all tender. Taste to check the seasoning and adjust if necessary. Ladle into bowls and finish with a drizzle of extra virgin olive oil, a sprinkling of fresh parsley and the parmesan cheese. Delicious, hearty and super healthy! *To make it more substantial add 140g/ 5oz of small pasta shapes of your choice for the last 6 - 8 minutes of cooking. You will also need to add an extra 250ml stock to the soup to make up for the amount the pasta will absorb. **For an extra special finish, top the soup with a little pesto, ready to be swirled through.

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