Vegetable Pasta Soup
This flavourful soup is easy to prepare and quick to make. Great for weeknight dinners, batch cooking, and sharing.
As this is one of my favourite recipes I love to change it up from time to time. Below are some of my favourite alterations:
1 can of cannellini beans (white kidney beans) or chickpeas
1-2 cups spinach
Cilantro instead of the parsley (it’s what I usually have on hand)
A flavourful Italian herb mix that includes sage, thyme, rosemary, garlic, juniper, basil, marjoram, and parsley (I originally used this mix as I didn’t have dried sage - now I always use it as I love it).
What you’ll love about this soup:
The ingredient list contains household items. No specialty ingredients in the main recipe. It contains your basic carrot, onion, and celery combo with additional fresh herbs and spices.
It’s so simple to make. Once the veggies are chopped, it takes hardly any time at all to cook up the stove.
It’s easy to double and freezes well. I have a large (very large) collection of mason jars and use them to freeze my batch-cooked soups and stews. One large jar is enough for a dinner with an added salad, side veggies, and crackers (or biscuits).
Ingredient Highlights:
Garlic. Garlic has been shown to lower blood pressure, regulate cholesterol, and stimulate immunity.
Ginger. Ginger has been known to aid in digestion and reduce bloating, and research suggests that it may also help to lower blood sugar levels.
Cilantro. Cilantro is a powerful herb that may help with removing heavy metals from the body. Research suggests it may also help to improve memory.
Lemon. Lemons are a good source of vitamin C, an important nutrient that’s been linked to increased immune health. Citrus Flavonoids found in lemons may help to protect against Cardiovascular Disease. Flavonoids are powerful antioxidant agents (Antioxidants help your body fight off potentially harmful substances in your body).
Vegetable Pasta Soup
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 8
INGREDIENTS
2 tablespoons extra-virgin olive oil
2 cups yellow onion, diced (1 large)
6 large garlic cloves, minced
3 medium carrots, peeled, diced
3 medium stalks celery, diced
2 1/2 teaspoons grated fresh ginger
3/4 teaspoon dried thyme leaves
3/4 teaspoon dried sage leaves
2 tablespoons tomato paste
8 cups vegetable broth (I use Better Than Bouillon)
1 can cannellini beans, or chickpeas, rinsed, drained
1 1/2 cups gluten-free dry pasta (I use rotini)
3/4 cup packed fresh parsley leaves, minced
1 teaspoon fresh lemon juice, or more to taste
⅛ teaspoon cayenne pepper (I also like chili pepper flakes)
Fine sea salt and freshly ground black pepper
INSTRUCTIONS
In a large pot, heat oil. Once warm, add onion, and garlic, sautéing over medium heat until the onion is softened, approx. 5-6 minutes.
Add carrots and celery to the pot, and stir to combine. Sauté for a 2-3 minutes.
Add ginger and sauté for 1 minute.
Add thyme, sage, tomato paste, and broth. Bring to a boil, then reduce the heat to medium-high, cover, and simmer for 5 minutes, or until al dente (still a bit firm).
Add the pasta and beans (chickpeas) and cook, uncovered, stirring occasionally, until al dente. Don’t overcook the pasta!
Remove from heat and stir in the parsley, lemon juice, cayenne pepper (if using), and salt and black pepper to taste. Serve immediately.
I know you will enjoy this soup as much as I do - make it tonight and let me know what you think!
Krista
xo