Chunky Vegetable Soup

January, 2020

A hearty Winter warmer and comforting meal. I add kidney beans to bump up the protein and you can swap this for any legume you have available such as chickpeas or butter beans. I also like to add pasta to bulk up the soup to keep you feeling fuller for longer. 

Chunky Vegetable Soup

Serves 4

  • 1 tbs extra virgin olive oil

  • 1 onion, peeled and finely chopped

  • 2 carrots, sliced

  • 1 zucchini, sliced

  • 2 medium potatoes, washed and cut into 2cm cubes

  • 4 celery sticks, washed and sliced

  • 1 x tin kidney beans, rinsed

  • 2 x 400ml chopped tomato

  • 1 vegetable stock cube

  • 1.5L water

  • 2 cups cooked pasta (approx 150g dry). I like using shells or risoni 

  • Salt and pepper to taste

  • Parmesan cheese (optional)

  • Buttered bread to serve (optional)

  1. Heat oil in a large pot and cook onion on medium heat for 2-3 minutes until brown

  2. Add carrot, zucchini, celery, potato, tomato, beans, stock and water

  3. Bring to the boil, then simmer on low-medium heat with lid on for 20-25 minutes. Check if the potato is cooked through by piercing with a fork. Once cooked, take off the heat

  4. Cook pasta as per packet instructions

  5. While the pasta is cooking, roughly blend the soup with a stick blender (making sure to leave chunks - if you don't like chunky soup blend until smooth)​

  6. Add pasta and stir through

  7. Serve into bowls with salt and pepper to taste

  8. Add a sprinkle of Parmesan cheese (optional)

  9. Eat with crusty buttered bread (optional)


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© Talia Cecchele, 2020