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Photo of Italian vegetable soup by WW

Italian vegetable soup

1
Points® value
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
6
Difficulty
Easy
This soup uses a wide mix of vegetables that all cook quickly, which keeps the total time for this recipe on the shorter side for a simmered soup.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion

1 medium, chopped

Celery, Raw

2 stick(s), roughly chopped

Carrots, raw

1 medium, diced

Courgette

1 medium, diced

Garlic

2 clove(s), crushed

Tomato Purèe

1 tablespoon(s), level

Oregano, Dried

1 teaspoon(s), level

Thyme, Fresh

1 teaspoon(s)

Tinned Tomatoes

1 can(s), large

Vegetable stock cube

1½ cube(s), 700ml

Mushrooms

50 g, sliced

Parsley, fresh

2 tablespoon(s)

Basil, fresh

2 tablespoon(s)

Vegetarian parmesan style hard cheese

30 g, grated

Instructions

  1. Heat a large, lidded, nonstick saucepan and mist with cooking spray. Cook the onion, celery, carrot, courgette and garlic, covered, for 5–6 minutes until softened. Stir in the tomato purèe, oregano and dried thyme and cook for 1 minute.
  2. Add the tinned tomatoes, cook for 1–2 minutes. Pour in the stock, add the mushrooms and bring to the boil. Continue to simmer for 10 minutes until the vegetables are tender and the soup has thickened slightly.
  3. Divide between the bowls and serve garnished with the chopped basil and parsley.

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