This vegetable soup freezes really well so it’s worth making a big batch. Place in an airtight container and freeze for up to 3 months.
Ingreadient:
- 2 tbsp olive oil
- 1 brown onion, finely chopped
- 3 carrots, diced
- 2 celery sticks, finely chopped
- 2 medium Desiree potatoes, peeled and diced
- 2 small zucchini, halved lengthways and sliced
- 2 tbsp tomato paste
- 400g can chopped tomatoes
- 8 cups chicken or vegetable stock
- ¼ small savoy cabbage, finely shredded
- 400g can cannellini beans, drained and rinsed
- ¼ cup flat-leaf parsley leaves, chopped
- Crusty wholegrain bread, to serve
Direction:
- Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring often, for 3-4 minutes until tender. Add carrots, celery, potatoes and zucchini and cook, stirring often, for 5 minutes
- Stir in tomato paste and cook for 1 minute. Stir in tomatoes and stock. Cover and bring to the boil, skimming any froth from the surface. Reduced heat and simmer, stirring occasionally, for 30 minutes
- Add cabbage and cook for a further 30-35 minutes until vegetables are very tender and soup is thick. Stir in beans and cook for 5 minutes. Stir in parsley. Ladle soup into serving bowls and serve with crusty wholegrain bread
