Vegetable soup | Women's Weekly Food

Ingredients

• 1 tablespoon vegetable oil
• 2 (400g) large brown onions, chopped finely
• 2 (360g) large carrots, chopped coarsely
• 8 (800g) stalks celery, trimmed, chopped coarsely
• 3 clove garlic, crushed
• 1 litre (4 cups) vegetable stock
• 1 litre (4 cups) water
• 3/4 cup (165g) soup pasta (see notes)
• 2 (240g) medium zucchini, sliced thickly
• 250 gram trimmed silver beet, chopped coarsely
• salt and freshly ground black pepper, to season