Italian Vegetable Soup: A Comforting, Healthy Classic

There’s nothing quite like a bowl of hearty Italian vegetable soup — warm, nourishing, and full of flavour. Packed with fresh vegetables, beans, and pasta, this recipe is a wholesome way to enjoy a balanced meal. Perfect for family dinners, meal prep, or even freezing for later, it’s a dish that’s as practical as it is delicious.

Ingredients

• 2 onions, chopped

• 2 carrots, chopped

• 4 sticks celery, chopped

• 1 tbsp olive oil

• 2 tbsp sugar

• 4 garlic cloves, crushed

• 2 tbsp tomato purée

• 2 bay leaves

• A few sprigs thyme

• 3 zucchinis, chopped

• 400g can butter beans, drained

• 400g can chopped tomatoes

• 1.2L vegetable stock

• 100g parmesan, grated

• 140g small pasta shapes

• Small bunch of basil, shredded

Method

1. Gently cook the onions, carrots, and celery in olive oil for about 20 minutes until soft. Add a splash of water if needed.

2. Stir in sugar, garlic, tomato purée, bay leaves, thyme, and zucchini. Cook for 4–5 minutes until lightly browned.

3. Add beans, chopped tomatoes, and vegetable stock. Simmer for 20 minutes. If freezing, cool and store at this stage for up to three months.

4. If serving immediately, stir in half the Parmesan and pasta, cooking for another 6–8 minutes until pasta is tender.

5. Finish with fresh basil and the remaining Parmesan.

This recipe makes 8 servings, so it’s ideal for gatherings or weekly meal prep.

Takeaway

Italian vegetable soup is not only delicious but also nutrient-rich — delivering fibre, plant protein, and antioxidants in every spoonful. Whether enjoyed fresh or from the freezer, it’s a healthy comfort food that fits perfectly into a balanced lifestyle.