Vegetable and Pasta Soup

    (34)
    1 hour 25 min

    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.


    32 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (34)

    Reviews in English (25)

    by
    20

    I changed a few things for what I had on hand. Turned out really good. I used a large can of tomato soup then filled the can with half milk, half broth. Threw in canned tomatoes all the spices they listed and a touch of brown sugar and cinnamon. Had the perfect spice with a tinge of sweetness. All my veggies were sauted and put in to boil. It was great with a grill cheese for a rainy day supper. Will definitely make it agian!  -  27 Aug 2007  (Review from Allrecipes US | Canada)

    by
    13

    This is the tomato soup I've been searching for! So rich and filling without any cream. I also added a can of diced tomatoes.  -  12 Aug 2009  (Review from Allrecipes US | Canada)

    by
    9

    Oh wow. This was AWESOME. This is the tomato soup I've been searching for...highlights the flavor of veggies, no milk or cream. The sugar made the tomato flavor so lovely. The only things I had to omit were the veggie bouillon, parsely, and I omitted the salt b/c it was plenty salty. For the Italian seasoning, I used 1/2 a ts each of oregano and basil. Other than that, I followed the whole thing perfectly. Made 6 hearty servings that don't need accompaniment. Just b/c it's tradition, I plopped a little plain yogurt on top...unnecessary. I ate it with bread and a little cheese...also unneccessary.  -  19 Jan 2009  (Review from Allrecipes US | Canada)

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