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Rustic autumn vegetable soup

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.

Vegetable soup

Ingredients

Method

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

 

 

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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!