Italian Ditalini Vegetable Soup

Name: Italian Ditalini Vegetable Soup
Prep time: 15 min
Cook time: 40 min
Total time: 40 min
Yield: 6 portions
Ingredients: 120 g celery stalks; 150 g white cabbage; 120 g carrot; 100 g Parmesan cheese; 30 g olive oil; 150 g onions; 400 g tinned chopped tomatoes; 1 vegetable stock cube (for 0.5 l); 150 g tomato passata; 1 Tbsp dried oregano; 1 tsp sugar; ¼ - ½ tsp fine sea salt; ½ tsp ground black pepper; 800 g water; 80 g dried ditalini pasta; 1 Tbsp extra virgin olive oil; 1 Tbsp fresh parsley leaves; bread

4.6 19 ratings

Prep. 15 min

Total 40 min

6 portions

Ingredients

celery stalks
120 g
white cabbage thickest part of core removed, cut in 1-2 wedges that fit in feeder
150 g
carrot
120 g
Parmesan cheese cut in pieces that fit in feeder
100 g
olive oil
30 g
onions quartered
150 g
tinned chopped tomatoes
400 g
vegetable stock cube (for 0.5 l) crumbled
1
1 heaped tsp vegetable stock paste, homemade
tomato passata
150 g
dried oregano
1 Tbsp
sugar
1 tsp
fine sea salt to taste
¼ - ½ tsp
ground black pepper
½ tsp
chilli powder (optional) to taste
½ - 1 tsp
water
800 g
dried ditalini pasta
80 g
extra virgin olive oil for drizzling
1 Tbsp
fresh parsley leaves finely sliced
1 Tbsp
bread toasted, for serving