Italian Vegetable Soup


A hearty dish that really can be enjoyed all year round, just substitute the herbs to whatever is in season at the time.  Full of goodness and all ingredients can be purchased from Greenline Organic.


2 Brown Onions, chopped

2 Carrots, chopped

1 tbsp. Olive Oil

2 tbsp. Sugar

4 Garlic Cloves, chopped

2 tbsp. Tomato Puree

100g Parmesan

1.2lt Vegetable stock

140g Pasta

1 can Cannellini Beans

1 can Tomato chopped

3 small Zucchini, chopped

2 bay leafs & some thyme

Small bunch Basil, chopped



Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in some water if they stick. Add the sugar, garlic, purée, herbs and zucchini and cook for 4-5 mins on a medium heat until they brown a little.

Pour in the beans, tomatoes and stock and simmer for 20 mins. Add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve.

Serves 4