Description
This hearty and nourishing soup is made with pasta, vegetables, and a flavorful broth. It’s quick to prepare and perfect for a cozy meal!
Ingredients
Units
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- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14oz/400g) diced tomatoes
- 4 cups (1 liter) vegetable or chicken broth
- 1 teaspoon Italian seasoning (or a mix of basil, oregano, and thyme)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 cup (90g) small pasta (like ditalini, macaroni, or orzo)
- 1 cup (150g) cooked beans (cannellini, chickpeas, or kidney beans)
- 1 cup (30g) fresh spinach or kale (optional)
- 1 tablespoon lemon juice (for brightness)
- Fresh parsley or parmesan cheese (for garnish)
Instructions
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, until softened.
- Add broth and seasonings: Stir in diced tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a boil.
- Cook the pasta: Add the pasta and beans to the pot. Reduce heat to a simmer and cook for 8–10 minutes, until the pasta is tender.
- Add greens (if using): Stir in spinach or kale and cook for another minute.
- Finish & serve: Remove from heat and stir in lemon juice. Garnish with fresh parsley or parmesan cheese. Serve hot!
Notes
- Use whole wheat or gluten-free pasta if needed.
- Add cooked chicken or sausage for extra protein.
- Store leftovers in the fridge for up to 3 days (the pasta may absorb liquid, so add extra broth when reheating).