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Vegetable Soup

Kristine Czak Messig

For Dinner ( Soups, Italian )


Published on

15 minutes to prepare and 40 minutes to cook

Serves 6


This is a very easy and hearty vegetable soup. Great for the cooler weather!


1 onion diced
1 clove of garlic crushed
1 teaspoon of olive oil
1 tablespoon of tomato paste
4 cups of chicken stock (or vegetable stock)
2 cans of whole Italian tomatoes (400g cans)
1 can of 4 bean mix (420g) drained
1 stick of celery finely diced
1 carrot grated
1 zucchini grated
1/2 cup soup pasta
1/2 tsp basil
1/2 tsp oregano
1/2 tsp sugar (optional)
salt and pepper to taste


1. Gently fry the onion and garlic in oil until transparent and cooked through
2. Add the tomato paste and cook for a minute
3. Pour in the chicken stock and the juice from the canned tomatoes
4. Chop the tomatoes and add to the soup with the 4 bean mix
5. Add the celery, carrot and zucchini
6. Cook until it boils and then simmer for a further 25 minutes
7. Add the soup pasta and cook for a further 15 minutes
8. Add the oregano, basil and season with salt and pepper to taste (If the soup is too tart add the half teaspoon of sugar)
9. Serve with crusty bread and a sprinkling of Parmesan cheese. Enjoy!


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