Tuscan Vegetable Soup

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  • Recipe difficulty: Easy
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Soups and starters

Serves: 4

Preparation time: 10 minutes

Cooking time: 20 minutes


  1. Put the onion, celery and garlic into the blender and chop using the coarse chop programme.
  2. Heat the oil in a large saucepan, add the chopped vegetables and cook over a medium heat until the onion has softened. Stir in the thyme, courgette, carrots, tomatoes, green beans, cannellini beans, and then the stock, bring to the boil and stir together. Simmer covered for 15 minutes until the vegetables are tender.
  3. Using a ladle, scoop out about a third of the vegetables into a large bowl.
  4. Blend the remaining soup using the soups programme, (in two batches do not exceed 1200ml/5 cups maximum hot liquid capacity) until smooth, pouring the first batch into the bowl. Return the soup to the pan with the reserved vegetables and season to taste with salt and pepper.
  5. Re-heat gently before serving with crusty bread or grissini.


700g carrots, peeled and halved
1 celery stick, halved
2-3 cloves of garlic, peeled
2 tbsp olive oil
1 tbsp fresh thyme leaves
1 large courgette, halved
175g carrots, peeled and halved
2 plum tomatoes
100g green beans, roughly cut
2x 400g tins of cannellini beans, drained
1 litre of vegetable stock

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