A chunky vegetable soup with cannellini beans that makes eight generous bowls. The pasta goes in when you reheat, not before, so it never turns to mush in the freezer.
- Prep
- 20 mins
- Cook
- 40 mins
- Total
- 1 hr
- Serves
- 8
- Makes
- 8 containers
- Difficulty
- Easy
Ingredients
For the soup
To serve
Method
- Heat the oil in a large pan over a medium heat. Fry the onions, carrots and celery for 10 minutes until softened.
- Add the garlic and courgettes and cook for 3 minutes.
- Stir in the tomatoes, purée, stock, herbs and salt. Bring to the boil, then simmer for 15 minutes.
- Add the cannellini beans and green beans and simmer for 10 minutes until the vegetables are tender.
- Taste and season. Cool, then portion into containers without the pasta.
- When reheating, simmer the soup, add 20g pasta per portion and cook until tender. Finish with torn basil.
Notes
Cool leftovers within 1 to 2 hours of cooking: spread them in shallow containers, then refrigerate once steaming has stopped. If you're eating some straight away, you can cook the pasta in the soup. Just don't freeze it that way. Add a parmesan rind while simmering for extra depth, if you eat dairy.
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