Autumn Vegetable Soup – Italian Style

Makes a large pot of soup for the colder evenings using autumnal vegetables. If you do not have tiny pasta, break up some spaghetti into small pieces.

Autumn Vegetable Soup – Italian Style


1 large leek, sliced

2 carrots, diced

1 onion, chopped

2 sticks celery, diced

1 potato, diced

1 courgette, diced

450g (1 lb) tomatoes, diced or use a can of chopped tomatoes

2 litres (3½ pints) water or stock

Piece of Parmesan cheese rind

Salt and black pepper

1 x 410g can of borlotti beans, drained

50g (1¾ oz) spinach leaves, sliced

75g (2½ oz) tiny pasta shapes, such as farfalline

Salt and black pepper


1. Take a 9 litre AGA stockpot and put in the leek, carrots, onion, celery, potato, courgette, tomatoes, water or stock and a piece of Parmesan rind, season. Bring to the boil and simmer for 5 minutes.

2. Transfer the covered stockpot to the simmering oven and cook for 1 hour.

Conventional cooking: Simmer on a very gentle heat on the hotplate for 45-55 minutes.

3. Add the drained borlotti beans, spinach leaves and pasta to the stockpot, stir and simmer for another 6-8 minutes. Remove the Parmesan rind and serve in bowls accompanied by crusty bread.




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