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Vegie pasta soup

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 6
  • 2.5 serves of vegetables per 
  • serving
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1 tbsp olive oil
1 large onion, diced
1 tsp dried Italian herbs
2 garlic cloves, crushed
3 medium potatoes, peeled & diced
2 carrots, diced
2 celery sticks, diced
1 large zucchini, halved, cut diagonally 1cm thick
1.5L reduced-salt  vegetable stock
1 cup macaroni, preferably wholemeal

Savvy swaps

You can swap:

Wholemeal spiral pasta



Step 1
Heat oil in a large saucepan over medium heat.

Step 2
Add the onion and herbs and fry for 3 minutes until onion starts to soften. Add the garlic and cook for 1 minute.

Step 3
Add the potatoes, carrots, celery and zucchini and stir well.

Step 4
Stir in the stock, bring to the boil and reduce heat to low. Simmer uncovered for 10 minutes.

Step 5
Add pasta and cook for approximately 10 minutes or until the vegetables are soft and the pasta is cooked through. Add more water if required.

Serving suggestion: Add a can of butter beans or cannellini beans to add more protein and fibre. 

Food safety tip: If you are packing for lunch, the soup needs to be kept hot so pack in a thermos.  




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Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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