Vegetable and Pasta Soup

    Vegetable and Pasta Soup


    32 people made this

    About this recipe: This is a hearty vegetarian soup, made by simmering celery, carrots, courgette, sweetcorn, macaroni in a seasoned tomato soup base. Serve with crusty bread, if desired.

    Serves: 8 

    • 800g passata
    • 1.2 litres water
    • 3 cubes vegetable stock
    • 1 bay leaf
    • 1 small onion, chopped
    • 2 cloves garlic, finely chopped
    • 1 teaspoon Italian herb seasoning
    • 1 1/2 teaspoons dried parsley
    • 1 1/2 teaspoons sugar
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/8 teaspoon hot red pepper sauce
    • 2 sticks celery, sliced
    • 2 carrots, peeled and sliced
    • 1 small courgette, chopped
    • 165g frozen sweetcorn
    • 55g uncooked macaroni pasta

    Prep:15min  ›  Cook:1hr10min  ›  Ready in:1hr25min 

    1. In a large pot, mix the passata, water, vegetable stock, bay leaf, onion, garlic, Italian herb seasoning, parsley, sugar, salt, pepper and hot red pepper sauce. Bring to the boil, reduce heat to low and simmer at least 30 minutes.
    2. Stir in the celery, carrots, courgette and sweetcorn. Cover and continue to simmer 30 minutes.
    3. Stir macaroni pasta into the pot and continue cooking 10 minutes or until pasta is al dente.

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