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Photo of Italian-style vegetable soup by WW

Italian-style vegetable soup

Total Time
1 hr 15 min
20 min
55 min
Barley and vegie soup filled with all the classic Italian flavours.


Olive oil

1 tbs

Fresh basil

cup(s), small leaves


1 tbs

Brown onion

1 medium, finely chopped


2 stick(s), finely chopped


1 large, finely chopped

Red capsicum

1 medium, finely chopped


3 clove(s), crushed

Pearl barley

½ cup(s), (100g)

Tomato passata

700 g

Vegetable stock

4 cup(s), (1L)


2 medium, finely chopped

Canned cannellini beans, rinsed, drained

1 400g can

Grated parmesan cheese

cup(s), (25g) finely grated


  1. Heat oil in a large saucepan over medium-high heat. Cook basil (be careful as oil may splatter) for 30 seconds or until almost crisp. Add pepitas and cook for 15 seconds or until light golden. Using a slotted spoon, remove basil and pepitas to a plate lined with paper towel. Set aside.
  2. Reheat same pan over medium-high heat. Cook onion, celery, carrot and capsicum, stirring, for 5 minutes or until softened. Add garlic and barley and cook, stirring, for 1 minute or until fragrant. Add passata, stock and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 25 minutes.
  3. Add zucchini and beans and cook, uncovered, for 20 minutes or until barley is tender and soup has thickened. Season with salt and pepper. Serve topped with parmesan and pepita mixture.


SERVING SUGGESTION: Crusty wholegrain bread. TIPS: Store any leftovers (without parmesan and pepita mixture) in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Store pepita mixture in a separate container. Reheat soup in the microwave or on the stovetop, adding a little water if it’s too thick. Keep a bunch of basil fresh for longer by trimming the stalks and placing them in a container of water. Cover loosely with a large plastic bag and keep in a cool spot (but not in the fridge as cold air will cause it to wilt faster).