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.
Ingredients
- 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
Instructions
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.
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.
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.
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.
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.
Serve
- Ladle the soup into bowls, then sprinkle with the remaining Parmesan cheese and shredded basil.Enjoy!
Tried this recipe?Let us know how it was!