The Parmesan punch in this classic soup will make it a must-have for the coming winter months!

Photo Credit: Tnuva USA

Prep time: 5 min., makes 4 servings


  • 5 tbs. olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks of celery, thinly chopped
  • 2 garlic cloves, thinly chopped
  • 2 zucchinis, diced 
  • 120 grams canned dark red kidney beans
  • 1 tbs. tomato paste
  • 2 poached tomatoes, peeled and cut into cubes
  • 1.5 liters (6 cups) vegetable stock
  • Salt and pepper to taste
  • 140 grams spaghetti, cut into thirds
  • 2 tbs. parsley
  • 80 grams Tnuva Parmesan Chunk, grated


  1. Heat the oil in a large soup pot.
  2. Add the onion, carrot and celery and fry, stirring until the vegetables are slightly soft.
  3. Add the garlic, zucchini, beans, tomato paste and fresh tomatoes and braise for another 4 minutes.
  4. Add the vegetable stock and season with salt and pepper. Boil and then reduce the flame to a medium flame and cook for an hour and a half.
  5. Add the spaghetti and the parsley and cook for another 15 minutes.
  6. Pour the soup into bowls, sprinkle with parmesan flakes and serve hot – with your bread of choice (garlic bread is a delicious option).

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