Mediterranean Vegetable Soup


  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 carrot, halved lengthwise and sliced
  • 2 stalks celery, sliced
  • 3 cloves garlic, crushed
  • 2 cups vegetable stock (salt reduced)
  • 2 cups water
  • 400g diced ripe tomatoes
  • 1 tbsp fresh basil, chopped
  • ½ tsp dried oregano
  • Salt and pepper to taste
  • 400g cannellini or white beans
  • 1 tbsp fresh, chopped parsley (optional)


  1. Heat oil in a heavy saucepan over medium heat.
  2. Add onion, carrot, and celery and sauté until tender, about 5 mins.
  3. Add the garlic, vegetable stock, water, tomatoes, basil, oregano, salt and pepper, and beans.
  4. Bring to the boil, then reduce heat and simmer for 10 minutes. Serve sprinkled with parmesan cheese (weeks 2-4) and parsley.



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