Vegetable soup

A great way to use up leftover veggies and pasta.


  • 1 or 2 carrots
  • 1 or 2 potatoes
  • 1 onion
  • 1 or 2 celery sticks (including the inner leaves)
  • Portion of green cabbage
  • 1 tbsp of olive oil
  • Can of cannellini or other tinned beans
  • Leftover pasta and vegetables
  • Salt and pepper


  1. Finely chop all veggies and place into a large saucepan.
  2. Add cold water until the veggies are well covered.
  3. Pour in olive oil and simmer gently until the veggies are soft.
  4. Add the beans and cook for a further 10-15 minutes.
  5. At this point you can add any finely chopped up leftover pasta, leftover veggies and cook until they are piping hot or simply serve.

Recipe by chef Carmela Tomkins

See also