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.
Ingredients
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
Method
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