Italian vegetable soup

Prep 25 mins | Cook 2 hrs 30 mins | Serves 4-6

2 tbs olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
2 medium carrots, peeled and diced
2 sticks celery, thinly sliced
2 medium zucchini, chopped
2 medium potatoes, peeled and diced
5½ cups beef or vegetable stock
810g can peeled whole tomatoes, roughly chopped (reserve juice)
⅓ small Savoy or Chinese cabbage, shredded
400g can cannellini beans, drained and rinsed
200g green peas, shelled
grated parmesan cheese, to serve

Step 1 Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring often, for 4-5 minutes until softened. Add carrots, celery, zucchini and potatoes and cook, stirring often, for 5 minutes.

Step 2 Stir in stock and tomatoes and reserved juice. Cover and bring to the boil, stirring occasionally, over medium-high heat. Add cabbage, partially cover and simmer, stirring occasionally, over medium-low heat for 1 hour.

Step 3 Add beans and peas to soup and simmer for 5–10 minutes or until peas are tender. Season with salt and pepper to taste. Ladle soup into serving bowls, top with grated parmesan and serve.

Good for you ... Celery
Celery

A source of vitamin C, one of the vitamins that contributes to a healthy immune system.

Provides potassium, which may help balance the effects of sodium from salt.

The distinctive fresh smell of celery comes from compounds called phthalides.