Italian vegetable and white bean soup

Italian vegetable and white bean soup

Ingredients ( 6 servings)

2 tablespoons olive oil

1 brown onion, roughly chopped

2 garlic cloves, crushed

2 celery sticks, trimmed, diced

2 carrots, peeled, diced

1 potato, peeled, diced

2 zucchini, diced

2 x 400g cans diced tomatoes

6 cups Beef stock

160g cabbage, finely shredded

½ cup frozen peas

400g can cannellini beans, drained, rinsed

¼ cup flat-leaf parsley, roughly chopped


Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes. Add celery, carrot, potato and zucchini. Cook, stirring, for 5 minutes. Add tomatoes with juice and stock. Cover. Bring to the boil. Reduce heat to low. Cover. Simmer for 1 hour, skimming surface occasionally to remove scum.

Add cabbage. Partially cover. Simmer for 5 minutes. Stir in peas, beans and parsley. Simmer for 5 minutes or until peas are cooked. Season with salt and pepper.

Ladle soup into bowls. Serve

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