Italian vegetable soup
1
Points®
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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