Are you looking for a simple, cozy meal that warms you up from the inside out?

This delicious vegetable and pasta soup is the perfect choice!

Packed with fresh vegetables, tender pasta, and flavorful herbs, it’s an easy-to-follow recipe that even beginners can master.

Whether you’re cooking for yourself, family, or friends, this comforting bowl of goodness is sure to become a staple in your kitchen, offering a nutritious and satisfying option for any day of the week.

Plus, it’s perfect for freezing, making meal prep a breeze!

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Ingredients

• 2 onions, chopped
• 2 carrots, chopped
• 4 sticks of celery, chopped
• 1 tablespoon olive oil
• 2 tablespoons sugar
• 4 garlic cloves, crushed
• 2 tablespoons tomato purée
• 2 bay leavesA few sprigs of thyme
• 3 courgettes, chopped
• 1 can (400g) butter beans, drained
• 1 can (400g) chopped tomatoes
• 1.2 liters vegetable stock
• 100g grated Parmesan cheese (or a vegetarian alternative)
• 140g small pasta shapes
• A small bunch of basil, shredded

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Instructions

Step 1:

In a large saucepan, heat the olive oil over low to medium heat.

Add the chopped onions, carrots, and celery. Cook gently for about 20 minutes, stirring occasionally, until the vegetables are soft.

If they start to stick, just add a little water.

Step 2:

Add the sugar, crushed garlic, tomato purée, bay leaves, thyme, and chopped courgettes to the pan.

Continue cooking for another 4-5 minutes over medium heat until the vegetables are slightly browned.

Step 3:

Pour in the butter beans, chopped tomatoes, and vegetable stock.

Bring everything to a gentle simmer and let it cook for 20 minutes.

If you’re planning to freeze the soup, now’s the time to cool it down and freeze it for up to three months.

Step 4:

If you’re serving it right away, stir in half of the grated Parmesan and add the small pasta shapes.

Cook for an additional 6-8 minutes, or until the pasta is tender.

Step 5:

To serve, sprinkle the soup with the shredded basil and the rest of the Parmesan cheese. Enjoy!

Italian Vegetable Soup

A comforting and easy-to-make vegetable and pasta soup, simmered with beans, tomatoes, and herbs, topped with Parmesan and fresh basil.

Print Pin Rate

Cuisine: Italian

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 5

Ingredients

• ▢ 2 whole onions chopped
• ▢ 2 pcs carrots chopped
• ▢ 4 sticks celery chopped
• ▢ 1 tbsp olive oil
• ▢ 2 tbsp sugar
• ▢ 4 cloves garlic crushed
• ▢ 2 tbsp tomato purée
• ▢ 2 pc bay leaves
• ▢ few sprigs of thyme
• ▢ 3 pcs courgettes chopped
• ▢ 1 400g can of butter beans drained
• ▢ 1 400g can of tomatoes chopped
• ▢ 1.2 liters vegetable stock
• ▢ 100 g grated Parmesan cheese (or a vegetarian alternative)
• ▢ 140 g small pasta shapes
• ▢ small bunch of basil shredded

Instructions

1. In a large saucepan, heat the olive oil over low to medium heat. Add the chopped onions, carrots, and celery. Cook gently for about 20 minutes, stirring occasionally, until the vegetables are soft. If they start to stick, just add a little water.
2. Add the sugar, crushed garlic, tomato purée, bay leaves, thyme, and chopped courgettes to the pan. Continue cooking for another 4-5 minutes over medium heat until the vegetables are slightly browned.
3. Pour in the butter beans, chopped tomatoes, and vegetable stock. Bring everything to a gentle simmer and let it cook for 20 minutes. If you're planning to freeze the soup, now's the time to cool it down and freeze it for up to three months.
4. If you're serving it right away, stir in half of the grated Parmesan and add the small pasta shapes. Cook for an additional 6-8 minutes, or until the pasta is tender.
5. To serve, sprinkle the soup with the shredded basil and the rest of the Parmesan cheese.
6. To serve, sprinkle the soup with the shredded basil and the rest of the Parmesan cheese. Enjoy!

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