Imagine a soul-warming dish that combines the vibrant freshness of garden vegetables with the hearty comfort of perfectly cooked pasta – a meal that's not just food, but an experience! This Italian-inspired Vegetable and Pasta Soup is your ticket to a quick, nutritious, and absolutely delectable dinner that will have your family begging for seconds. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves a good, satisfying meal, this recipe is about to become your new go-to comfort food.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 6 cups vegetable broth
- 1 can diced tomatoes
- 1 cup pasta (small shapes)
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients on a clean countertop. This will help streamline the cooking process.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Allow the oil to warm for about 1 minute.
- Add the chopped onion to the pot and sauté for 3-4 minutes, or until the onion becomes translucent and fragrant.
- Next, add the diced carrots and celery to the pot. Stir well and cook for an additional 5 minutes, allowing the vegetables to soften.
- Incorporate the minced garlic into the pot, stirring for about 1 minute until the garlic is fragrant but not browned.
- Add the diced zucchini and bell pepper to the pot. Stir to combine all the vegetables and cook for another 5 minutes, allowing them to soften slightly.
- Pour in the 6 cups of vegetable broth and add the can of diced tomatoes (with their juices) to the pot. Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to a simmer. Allow the soup to simmer for about 10 minutes, letting the flavors meld together.
- After 10 minutes, add 1 cup of small-shaped pasta to the pot. Stir well and continue to simmer for an additional 10-12 minutes, or until the pasta is cooked al dente.
- Once the pasta is cooked, taste the soup and season with salt and pepper to your preference. Stir well to incorporate the seasoning.
- Remove the pot from heat and let the soup sit for a few minutes before serving. This allows the flavors to deepen even further.
- To serve, ladle the soup into bowls and garnish with fresh basil leaves for an added burst of flavor and color.
- Enjoy your delicious Vegetable and Pasta Soup with crusty bread or a side salad for a complete meal!
Tips
- Ingredient Prep is Key: Chop all vegetables uniformly to ensure even cooking and a beautiful presentation.
- Don't Overcook the Pasta: Add pasta towards the end of cooking to prevent it from becoming mushy. Aim for that perfect al dente texture.
- Enhance Flavor Layers: Sauté vegetables in order of their cooking times to develop a deeper, more complex flavor profile.
- Customize Your Soup: Feel free to swap vegetables based on seasonal availability or personal preference.
- Make It Ahead: This soup tastes even better the next day, so don't hesitate to make a larger batch for meal prep.
- Garnish Generously: Fresh basil isn't just a garnish – it adds a burst of fresh flavor that elevates the entire dish.
- Storage Tip: Store leftover soup separately from pasta to prevent overcooking if you plan to reheat.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
