Looking for a comforting, homemade meal that’s both easy to prepare and full of flavor?

This hearty veggie soup is perfect for beginners and makes use of simple, everyday ingredients.

Packed with fresh vegetables, nutritious beans, and delicious Parmesan cheese, it’s the ultimate warm-up dish for any time of year.

Whether you’re cooking for the family or prepping meals for the week ahead, this soup is sure to become a favorite in your kitchen.

Follow along with this straightforward recipe to create a bowl of goodness that’s as satisfying as it is easy to make!

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Ingredients

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

Instructions

Step 1: Sauté the Vegetables

• Heat the olive oil in a large saucepan over medium heat.
• Add the chopped onions, carrots, and celery.
• Cook gently for about 20 minutes, or until the vegetables are soft.
• If they start sticking, add a splash of water to loosen them up.

Step 2: Add Flavorings

• Stir in the sugar, crushed garlic, tomato purée, bay leaves, and thyme.
• Cook for an additional 4-5 minutes until the vegetables start to brown slightly.

Step 3: Combine Ingredients

• Add the chopped courgettes, butter beans, chopped tomatoes, and vegetable stock to the pan.
• Bring everything to a simmer and cook for 20 minutes.

Step 4: Freezing Option

• If you want to freeze the soup, let it cool first.
• Transfer it to freezer-safe containers and freeze for up to three months.
• When ready to eat, defrost, then reheat before moving on to the next step.

Step 5: Finish the Soup

• If you’re not freezing it, stir in half of the grated Parmesan cheese and the pasta. Simmer for 6-8 minutes until the pasta is cooked through.

Step 6: Serve

• Ladle the soup into bowls, then sprinkle with the remaining Parmesan cheese and shredded basil.
• Enjoy!

FAQs

Can I substitute the Parmesan cheese with a non-dairy option?

Yes, you can use a vegetarian hard cheese or a dairy-free cheese alternative if you need to avoid dairy. Nutritional yeast is also a good substitute for a cheesy flavor without dairy.

Can I add other vegetables or beans?

Certainly! Feel free to customize the soup with other vegetables like bell peppers, green beans, or sweet potatoes. You can also use different types of beans if you prefer.

Quick & Easy Italian Vegetable Soup

This hearty veggie pasta soup combines a medley of sautéed vegetables, beans, and tomatoes in a savory broth, topped with Parmesan and fresh basil for a comforting, beginner-friendly meal.

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

Sauté the Vegetables

1. Heat the olive oil in a large saucepan over medium heat.

   Add the chopped onions, carrots, and celery.

   Cook gently for about 20 minutes, or until the vegetables are soft.

   If they start sticking, add a splash of water to loosen them up.

Add Flavorings

1. Stir in the sugar, crushed garlic, tomato purée, bay leaves, and thyme.

   Cook for an additional 4-5 minutes until the vegetables start to brown slightly.

Combine Ingredients

1. Add the chopped courgettes, butter beans, chopped tomatoes, and vegetable stock to the pan.

   Bring everything to a simmer and cook for 20 minutes.

Freezing Option

1. If you want to freeze the soup, let it cool first.

   Transfer it to freezer-safe containers and freeze for up to three months.

   When ready to eat, defrost, then reheat before moving on to the next step.

Finish the Soup

1. If you're not freezing it, stir in half of the grated Parmesan cheese and the pasta. Simmer for 6-8 minutes until the pasta is cooked through.

Serve

1. Ladle the soup into bowls, then sprinkle with the remaining Parmesan cheese and shredded basil.

   Enjoy!

Italian

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