We had this every day last week for lunch and it was so tasty we didn’t get sick of it one bit. The pasta makes it really filling and the beans add a creamy texture, add Parmesan and sugar and you get a touch of tomatoey sweetness but really savoury at the same time. Sound strange? You’ll have to trust us and try it for yourselves.
Italian Vegetable Soup – serves 8
- 2 onions, chopped
- 2 carrots, chopped
- 4 sticks of celery, chopped
- 1 tbsp olive oil
- 2 tbsp sugar
- 4 cloves garlic, crushed
- 2 tbsp tomato puree
- 2 bay leaves
- a few sprigs of thyme
- 3 courgettes, chopped
- 400g can of butter beans, drained
- 400g can of chopped tomatoes
- 1.2 litres vegetable stock
- 100g Parmesan, grated
- 140g small pasta shapes – we used orecchiette
- small bunch of basil
Gently cook the onions, carrots and celery in oil in a large saucepan for 20 minutes or until soft. Splash in a bit of water if they start to stick.
Add sugar, garlic, tomato puree, herbs and courgettes. Cook for 4-5 minutes on a medium heat.
Add beans, tomatoes and stock and simmer for 20 minutes (you can freeze it at this stage if you want).
Add half the Parmesan and all the pasta and simmer until your pasta is cooked.
Sprinkle basil and the rest of the Parmesan over to serve.
Tasty!
[…] Recipe and Photo credit to jonoandjules.com […]