This hearty, comforting, healthy vegetable soups is guaranteed to become a new family favourite! Smokey from the paprika with an umami punch from the Maggie liquid seasoning (my fav addition to so many soups), this is the ideal make-ahead or freezer meal!
If you do make the gremolata (shop bought pesto works fine) it adds an extra elevation to the soup as does the end bit/ rind of parmesan cheese (I freeze them to use when I need.) This soup is also super versatile as far as veggies go, but I would stick to the same tomato broth and seasonings. Serve it up piping hot with lots of crusty bread! Enjoy!
1. Add the pesto ingredients to a food processor and pulse until well combined (if too thick, add more oil to a consistency of your liking), set aside
Ingredients
Instructions
2. Heat some oil in a large pan over medium heat and sauté the onion for a minute, then add the bay leaves, carrots, fennel and celery, continue to cook for 2-3 mins then add the garlic
3. Season with salt and add the smoked paprika
4. Tip in the tinned tomatoes, combine well, cover and cook for about 20 minutes stirring occasionally until the vegetables have become slightly soft
5. Add the stock and bring to a boil, then add in the soup pasta, Maggie liquid seasoning and Parmesan rind if using
6. Turn the heat down, cover and simmer for 15 mins
7. Add some ground black pepper and finally the cannellini beans, taste and season adjust seasoning if needed
8. Pour into individual soup bowls and dot some of the gremolata on top of the hot soup. Alternatively use store bought pesto or lots of parmesan cheese
9. Grab that crusty bread and enjoy!