Hearty Italian farmer’s soup

Saying thanks to my Italian friend Vally, I publish this recipe as a memoir of my first days at Manchester University…

hearty italian farmers soup

hearty italian farmers soup


½ cup boiled pasta, ½ cup broccoli, ½ cup finely chopped carrots, ½ cup medium sliced green beans, 7 – 8 sliced mushrooms, 1 small chopped 1 tablespoon crushed ginger-garlic, 2 tablespoon vegetable stock powder, salt and pepper to taste, oil to cook



  1. Heat some oil in a pan and temper it with crushed ginger-garlic. Cook for 2 minutes.
  2. Add the onions and for another 3 minutes.
  3. Add the mushrooms and cook till they become soft.
  4. Add the rest of the vegetables and sauté for another 6 – 7 minutes.
  5. Add glass of water and bring to boil. Keep boiling till the vegetables get cooked.
  6. Lower the flame and add pre-cooked pasta, vegetable stock powder and salt and pepper to taste.
  7. Cook for another 7 – 8 minutes. Add water if needed to bring to a desired consistency.
  8. Serve with a hard baguette and butter.


Try a tip

Try tempering the oil with a pinch of chilli flakes for added flavour. Alternatively, try adding ½ tablespoon of green pesto while sautéing the vegetables for added flavour.