Hearty vegetable soup


2 tbs olive oil

1 large brown onion, chopped

2 garlic cloves, crushed

2 medium carrots, peeled and chopped

2 sticks celery, thinly sliced

2 medium zucchini, chopped

2 medium potatoes, peeled and chopped

4 cups beef stock

810g can peeled whole tomatoes, roughly  chopped and juice reserved

1/4 small savoy cabbage, shredded

400g can cannellini beans, rinsed and drained

200g green peas, shelled

salt and grounded black pepper

grated parmesan, to serve


Preparation: 25 minutes – Cooking: 1 hour 25 minutes – Serves 4-6

Step 1: Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring often, for 5 minutes. Add carrots, celery ,zucchini and potatoes and cook, stirring often, for 5 minutes.

Step 2: Stir in stock and tomatoes and reserved juice and bring mixture to the boil, stirring occasionally, over medium-high heat.

Step 3: Add cabbage and beans to pan and simmer, stirring occasionally, over medium-low heat for 1 hour.

Step 4: Add peas to pan and simmer for 10 minutes or until peas are tender. Season with salt and pepper to taste. Ladle soup into serving bowls and top with grated parmesan. Serve with crusty bread, if desired.

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