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More Popular Recipes

Easy and Hearty Veggie Soup

Recipe #294247 | 40 min | 10 min prep | SERVES 2 -4 (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: dimensionally transcendental

I have only made this recipe once and I pretty much made it up as I went along so it probably requires refinement. This is why I have added a lot more notes than usual. It was good enough though for me to want to write it doen before I forget it. I saw a friend make a similar sort of thing and it inspired me to make my own version. It is super tasty and super easy! It would make a lovely lunch for 4 or a decent sized meal for 2.

Posted on: Mar 25, 2008

Print Recipe

Ingredients

  • 300 ml passata (to taste or thicken)
  • 500 ml vegetable stock (I used a strongly flavoured one)
  • 250 g fresh tortellini or fresh ravioli (fresh filled pasta)
  • 2 tomato
  • 2 carrot (peeled and diced)
  • 1 cup frozen vegetables (whatever you have to hand)
  • 1/4 cup olive oil
  • 1 garlic clove, crushed (to taste)
  • 1 shallot (roughly chopped)
  • 1 teaspoon chili flakes (to taste)
  • salt and pepper (to taste, I used a lot of pepper and not much salt)
  • 1/4 cup grated parmesan cheese (vegetarian, for serving) (optional)

    • Directions

    1. 1
      Put the oil, chopped shallot, crushed garlic and chopped carrot in a large saucepan. Heat for 2-3 minutes stirring occasionally.
    2. 2
      Add the passata and tomatoes, heat for 2-3 minutes, stir occasionally.
    3. 3
      Add the hot vegetable stock and frozen vegetables. Boil and then reduce to a gentle simmer for about 20 minutes. Stir occasionally and taste for the thickness, adjust with more passata or stock as required.
    4. 4
      Add the chilli flakes, salt and pepper to taste.
    5. 5
      Add the pasta, simmer for 5 minutes (or as per packet instructions).
    6. 6
      Serve - it is lovely with crusty bread and grated parmesan if you have it.

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    Nutrition Facts

    Serving Size 1 (521g)

    Recipe makes 2 servings

    The following items or measurements are not included below:

    vegetable stock

    1 cup frozen vegetables

    Calories 742
    Calories from Fat 332 (44%)
    Amount Per Serving %DV
    Total Fat 37.0g 56%
    Saturated Fat 8.4g 41%
    Monounsaturated Fat 22.4g
    Polyunsaturated Fat 3.9g
    Trans Fat 0.0g
    Cholesterol 52mg 17%
    Sodium 1116mg 46%
    Potassium 1348mg 38%
    Total Carbohydrate 86.3g 28%
    Dietary Fiber 9.0g 36%
    Sugars 14.8g
    Protein 21.6g 43%
    Vitamin A 12759mcg 255%
    Vitamin B6 0.5mg 26%
    Vitamin B12 0.2mcg 3%
    Vitamin C 37mg 63%
    Vitamin E 8mcg 26%
    Calcium 260mg 26%
    Iron 5mg 31%

    detailed view...

    how is this calculated?

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