Hearty Italian Vegetable Soup
Ingredients
- 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.
- 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)
Details
Preparation
Step 1
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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