SERVES: 6 – 8


  • 2 Tablespoons olive oil
  • 1 large brown onion, diced
  • 2 cloves garlic, crushed
  • 2 carrots, peeled and diced
  • 2 celery sticks, diced
  • 1 large zucchini, diced
  • 100g pancetta, finely diced
  • 2 teaspoons Italian mixed herbs
  • 1.5 litres vegetable stock
  • 400g tin crushed tomatoes
  • 500g Spud Lite potatoes, diced
  • 400g cannellini beans, drained
  • 1/2  cup soup pasta
  • 2 cups baby spinach
  • 1/4 cup basil leaves
  • 1/4 cup parmesan, grated

1. Heat olive in a large saucepan over a medium-low heat. Add onion, garlic, carrot, celery, zucchini, pancetta and Italian herbs, stirring until well combined. Cover and cook for 10 minutes or until onion and carrot are soft.

2. Add the stock, tomatoes, potato and beans, bring up to a simmer and cook for 25 minutes, adding the pasta for the final 15 minutes. Season to taste with salt and pepper and finish with baby spinach and basil.

3. To serve, divide soup between bowls and top with grated parmesan.


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