Today I decided to whip up a big batch of soup. I am going to freeze what is left so that I can have some for lunch one day next week. This is my version of the Italian vegetable soup recipe available on the BBC Good Food website. I have made a few changes and my version makes enough for 4/5 portions, rather than 8 which is how many the original recipe makes. I find it easier this way as my freezer is quite small!
Italian Vegetable Soup
- 1 chopped onion
- 1 chopped carrot
- 1 chopped courgette
- 1 chopped pepper, any colour
- 2 sticks of celery, chopped
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 1 tsp dried mixed herbs
- 200g canned butterbeans, drained
- 200g can/carton chopped tomatoes
- 1.5l vegetable stock (use 2 stock cubes)
- 1 tbsp tomato puree
- 100g small pasta shapes
- Cook the onion, carrot and celery in the oil in a large saucepan for 20 minutes. Add a splash of water if they stick.
- Add the puree, garlic, courgettes and pepper and cook on a medium heat for 5 minutes.
- Pour in the beans, stock and tomatoes and sprinkle over the mixed herbs. Simmer for 20 minutes, then add the pasta and simmer for another 10 minutes.
This was delicious, especially with a couple of slices of whole grain bread =) There is plenty left over for next week when I officially start my healthy eating plan. I’ll be posting more details about that tomorrow. Let me know if you make this soup!