Being the bargain shopper that I am, I couldn’t resist snapping up a couple of heavily discounted ‘freshly made’ Minestrone Soups from the supermarket the other day. It had been YEARS since I last enjoyed a big bowl of steaming hot soup and they were quickly gone in no time. I was a little hooked and decided to come up with my own soup recipe instead of paying ridiculous prices for something which I knew I could easily do myself. This hearty Tomato and Vegetable Soup includes all of my favourite things and can easily be adapted to include whatever you have in your pantry or fridge.
Now because I like my soup extra thick, I cooked it for a few extra minutes to sweat out just a little bit more of the liquid. If you prefer your soup to be thinner and with ore liquid, all you need to do is pop the lid onto your saucepan half an hour into your cooking time or you can also add a little bit more water.
Hearty Tomato and Vegetable Soup
Ingredients
- 3 to matoes
- 3 large carrots
- 1 cup of green beans - quartered
- 3 spring onions
- 4 slices of short cut bacon
- ½ bunch of celery cut into pieces
- 1 litre of vegetable stock
- 2 cloves of garlic
- 1 tablespoon of olive oil
- 2 x 400g tins of diced tomatoes
- 1 x 400g tin of chickpeas
- ⅓ cup of risoni pasta
- salt and pepper to taste
Instructions
- Prepare all of your vegetables so they are ready to go when needed.
- Cut the shortcut bacon into pieces and add it along with the olive oil and garlic to a large soup pot. Cook over a medium heat for 3 - 4 minutes or until the bacon begins to turn golden brown.
- Add the stock, diced tomatoes. chickpeas and all of the other vegetables to the pot.
- Stir to combine and bring the mixture to the boil for two minutes.
- Season with salt and pepper to taste.
- Reduce the heat to medium/low and cook uncovered for 50 minutes or until the vegetables begin to soften. Add the risoni pasta and cook for a further 10 minutes or until the pasta is cooked and the vegetables are soft.
- Transfer the soup to bowls and serve with crusty toasted bread and a little parmesan cheese.
- If you prefer you soup to be a thinner, add a little more water to the mixture.
Nutrition
Please note:
This soup can be frozen for up to two months.
If you prefer your soup to be thinner, add a little extra water.
Cooking times will vary depending on the size of your vegetables.
How do you like your soup – thick or thin?
Recycledmummy
Hi Lauren, this looks fabulous and yummy, how / if could be done in Thermima by chance???? Thanks for all your yummy recipes you share xxxx
Kim @Landofzonkt
I love how hearty & packet with veg this is… Plus my all time fave small pasta…. Risoni!
Vicki @ Boiled Eggs & Soldiers
Yum, I like thick soup too – a “stoup”!. Will be giving this a go. Thanks for sharing it on YWF too. x