Hearty Vegetable Pasta Soup Recipe

Ingredients

  • Vegetables:
    • 1 tablespoon olive oil
    • 1 medium onion, chopped
    • 2 cloves garlic, minced
    • 2 large carrots, diced
    • 2 celery stalks, diced
    • 1 medium zucchini, diced
    • 1 cup green beans, cut into 1-inch pieces
    • 1 cup diced tomatoes (fresh or canned)
    • 1 cup kidney beans (or your choice of beans), drained and rinsed
  • Broth:
    • 6 cups vegetable broth
    • 1 cup water
    • 1 bay leaf
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 1/2 teaspoon dried thyme
    • Salt and pepper to taste
  • Pasta:
    • 1 cup small pasta shells (or your preferred small pasta shape)
  • Optional Garnishes:
    • Fresh parsley or basil, chopped
    • Grated Parmesan cheese (optional for non-vegan option)

Instructions

  1. Prepare the Vegetables:
    • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
    • Add the minced garlic and cook for another minute, until fragrant.
  2. Add the Vegetables:
    • Stir in the diced carrots and celery. Cook for about 5 minutes, until they start to soften.
    • Add the zucchini, green beans, and diced tomatoes. Stir to combine.
  3. Create the Broth:
    • Pour in the vegetable broth and water. Add the bay leaf, dried basil, oregano, and thyme. Season with salt and pepper to taste.
    • Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for about 20 minutes, until the vegetables are tender.
  4. Cook the Pasta:
    • While the soup is simmering, cook the pasta separately according to package instructions. Drain and set aside.
  5. Finish the Soup:
    • Add the cooked pasta and kidney beans to the soup. Stir well and let the soup heat through for another 5 minutes.
  6. Serve:
    • Remove the bay leaf. Ladle the soup into bowls and garnish with fresh parsley or basil. If desired, sprinkle with grated Parmesan cheese.
  7. Enjoy:
    • Serve the soup hot, accompanied by crusty bread or a simple green salad.

Nutrition Information (Approximate per serving):

  • Calories: 180
  • Protein: 6g
  • Fat: 3g
  • Carbohydrates: 32g
  • Fiber: 6g
  • Sugar: 6g
  • Sodium: 600mg

Tips and Variations

  1. Protein Addition: For added protein, consider adding cooked chicken, turkey, or tofu cubes to the soup.
  2. Vegetable Variations: Feel free to use other vegetables like bell peppers, peas, or corn. This soup is versatile and can accommodate whatever veggies you have on hand.
  3. Pasta Choice: Any small pasta shape works well in this soup. You can also use whole wheat pasta or gluten-free pasta if desired.
  4. Herbs and Spices: Fresh herbs can be used instead of dried ones for a more vibrant flavor. Adjust the quantities as needed.
  5. Storage: This soup can be stored in the refrigerator for up to 4 days. The pasta may absorb some broth, so add a little water or broth when reheating if needed.

Enjoy this comforting and nutritious soup, perfect for a cozy meal!