0:10

To Prep

0:30

To Cook

12

INGREDIENTS

EASY

DIFFICULTY

6

SERVINGS

5

AVG RATING

(16 Members)

Autumn tomato and vegetable soup
  • Ingredients
  • Nutrition
    • Method
    • Notes
    1. Step 1

      Heat oil in a large saucepan over medium-high heat. Add onion, garlic and celery. Cook, stirring, for 3 to 5 minutes or until onion has softened. Add zucchini and capsicum. Cook, stirring occasionally, for 4 to 5 minutes or until vegetables start to soften.

    2. Step 2

      Add stock, sauce and 2 cups cold water. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until vegetables are just tender. Add pasta and peas. Simmer, uncovered, for 10 minutes or until pasta is just tender. Stir in spinach. Serve topped with parmesan.

  • Method
  • Notes
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