Winter is upon us and the cold weather gets everyone in the mood for some good comfort food. What better way to warm up than with an Italian vegetable soup! The best dishes are simple and always tasty and this soup is both. Just imagine the smell of Italy filling your kitchen, instantly transporting you there. Here is a step by step recipe that will walk you through how to prepare this hardy and flavorful Italian vegetable soup!
Prep time: About 20 minutes
Cook time: About 1 hour
Serves 8 people
Tip: This recipe freezes for up to 3 months so be sure store any extra Italian vegetable soup.
2 each of onion and carrots, chopped
4 sticks celery, chopped
1 tbsp olive oil
2 tbsp sugar
4 garlic cloves, crushed
2 tbsp tomato purée
2 bay leaves
Few sprigs thyme
3 courgettes, chopped
1 can of butter beans, drained (14oz)
1 can of chopped tomatoes (14oz)
5 cups of vegetable stock
3.5 oz of Parmesan cheese, grated
2 cups of small a pasta noodle
Small bunch basil, shredded
Get a large sauce pan and cook the chopped onion, carrots and celery in the oil for 20 minutes, until they are soft. Add a little bit of water if they stick.
Add in the sugar, garlic, purée, herbs (bay leaves and thyme) and courgettes and cook for 4-5 minutes on medium heat until they brown a little.
Pour in the beans, tomatoes and stock, then let them simmer for 20 minutes.
Mix in half of the Parmesan cheese and the pasta and simmer for 6-8 minutes until pasta cooked. Sprinkle with basil and the remaining Parmesan and then you are ready to serve!
This Italian vegetable soup is an incredibly satisfying and filling, yet light meal. Perfect to make for the whole family or for a group of friends. Make sure to freeze any leftovers so you can enjoy later. Delizioso!