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Got a cold or trying to fend one off? This is your new go-to: a hearty, brothy, wholesome veg soup. Ridiculously easy and full of goodness, it is wellness in a bowl!

You will need

Serves 4

  • 2 tablespoons olive oil
  • 2 medium brown onion, peel and finely diced
  • 2 carrots, sliced lengthways and cut into thin half circles
  • 2 stalks celery, thinly sliced (no need to discard the leaves)
  • 1/2 teaspoon salt
  • 4 cloves garlic, peel and crushed
  • 1 teaspoon fennel seeds
  • 2 teaspoons mixed Italian dried herbs
  • 4 large tomatoes, roughly diced into small chunks
  • 2 tablespoons tomato paste
  • 1 cup risoni
  • 6 cups vegetable stock or water
  • 1 small bunch Swiss chard (silverbeet), de-stemmed and finely chopped
  • 1 can cannellini beans, drained and rinsed

For Serving (Optional)

  • Fresh basil
  • Vegan parmesan cheese
  • Fresh bread or toast

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Directions

5 mins to prep

20 mins to cook

  1. Step 1

    Wash and chop all the veggies.

  2. Step 2

    Set a large soup pot over medium heat. Once hot add the olive oil and heat for 30 seconds before adding the onion, carrot, celery and salt. Cook on low–medium heat for 5 minutes or until softened and the onion looks semi translucent. Add garlic, fennel seeds and Italian herbs and cook for 30 seconds.

  3. Step 3

    Add the tomato, tomato paste, risoni and stock and bring to a boil. Simmer for 10–12 minutes or until the risoni is tender. Add chard and beans and cook for a further 2 minutes.

  4. Step 4

    Serve immediately, topping with fresh basil, vegan parmesan and fresh bread if desired.

Hot tip!

This recipe is best served immediately. If you plan to make it ahead you will need to add an extra 2 cups of stock during the cooking process, as the risoni will continue to soak up liquid over the day and create a very thick soup.

Recipe: Panacea's Pantry

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