Rustic autumn vegetable soup
- Serves 4
- Prep time: 10 mins | Cooking time: 1 Hr 30 mins
Nothing is more comforting in the cooler months than a big bowl of soup, and this rustic autumn vegetable soup is the perfect seasonal transition! Nutritious, flavoursome and budget-friendly, this dish is a cold-weather winner.
Ingredients
Pams olive oil
1 leek, halved and thinly sliced
2 carrots, peeled and diced
2 tsp Pams crushed garlic
2 tsp dried mixed herbs
Handful fresh parsley, finely chopped
400g Pams diced tomatoes
1.5L vegetable or chicken stock
¼ green cabbage, thinly sliced
400g Pams cannellini beans, drained
Method
Place a large heavy-based pot over medium heat with a generous drizzle of olive oil. Add the leek, carrot, garlic and dried herbs to the pot, and sauté for 4-5 minutes or until the vegetables begin to soften.
Add the fresh parsley, diced tomatoes and stock into the pot, then bring to a gentle simmer. Cover and cook for 10 minutes to allow the vegetables to soften.
Remove the lid, and stir the cabbage and cannellini beans into the soup. Season with salt and pepper, then simmer for a final 10 minutes or until the cabbage is just tender.
Ladle the soup into bowls, and serve while hot.
Skill level: easy
Chef's tip:
Garnish the soup with extra fresh parsley and a light sprinkle of grated parmesan, and serve with crusty fresh bread for a delicious pairing!
Tips:
Add some orzo or pearl pasta for a more filling soup.
FAQs:
Is this recipe suitable for vegetarians? Yes! Just be sure to use vegetable stock!
Is vegetable soup good for you? In particular, vegetable-based soups are a great option nutritionally as they combine a high nutrient density with a low energy density – this means that we get lots of key nutrients including vitamins and minerals for relatively few calories.
How long can vegetable soup sit out for? For best safety and quality, plan to eat refrigerated soup within 3 to 4 days or freeze it. And avoid letting soup sit at room temperature for more than two hours.