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Italian Vegetable Soup

Author Susan Turnbull

Ingredients

  • 2 tbsp butter
  • 1 tbsp grape seed oil or other neutral vegetable oil
  • 1 cup carrots, diced
  • 1 onion, diced
  • salt and freshly-ground pepper to taste
  • 1 cup green beans, fresh or frozen
  • 1 red pepper, diced
  • 1 zucchini, diced
  • 1/2 tsp garlic powder
  • 1 540 ml can petite-diced tomatoes
  • 4 cups veggie stock
  • 1/2 cup water
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1/4 tsp Aleppo pepper or chili flakes, optional
  • 1 398ml can cannellini beans, rinsed and drained
  • 1/2 cup ditalini, macaroni or other small pasta
  • 1 tbsp parsley

Toppings

  • pesto to drizzle on top
  • grated Parmesan

Optional

  • 1 cup frozen green peas
  • crusty bread

Instructions

  • Heat butter and oil in large stockpot to medium. Add carrot and onion, sprinkle with salt and pepper. Cook 2 minutes, then add green beans and other veggies (except peas).
  • Sprinkle with salt, pepper and add garlic powder. Cook, stirring occasionally, for 5-7minutes, or until veggies start to soften and onion is translucent.
  • Add tomatoes, stock and water, plus seasonings. Stir in beans and bring up to a simmer. Cook, covered, for 30-40 minutes until veggies are tender.
  • Mix in pasta during last 10 minutes of cooking.
  • Stir in peas, if using and parsley. Taste and adjust seasoning, if necessary.
  • Drizzle each bowl with pesto, Parmesan and serve with crusty bread.