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Hearty Tomato and Vegetable Soup
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Hearty Tomato and Vegetable Soup

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dinners
Servings: 4
Calories: 0kcal
Author: Lauren


  • 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
  • cup of risoni pasta
  • salt and pepper to taste


  • 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.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg