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!