Classic Vegetable Soup with Pasta - Vegan
The Classic Vegetable Soup with Pasta is a comforting and nutritious dish that brings the best of garden-fresh vegetables together in a hearty broth. Each spoonful is loaded with vibrant and wholesome ingredients like carrots, celery, zucchini, and spinach, all perfectly complemented by tender pasta and aromatic herbs. It's a filling and satisfying meal that's perfect for cool nights or whenever you need a warm, comforting bowl of goodness.
Ingrédients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, sliced
- 2 celery celery stalks, sliced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 can (28 oz) diced tomatoes
- 6 cups vegetable broth
- 1 cup small pasta (such as ditalini or elbow)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups fresh spinach, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic, cooking until the onion becomes translucent, about 5 minutes.
- Stir in the carrots, celery, zucchini, and yellow squash, cooking for another 5-7 minutes until the vegetables begin to soften.
- Add the diced tomatoes, vegetable broth, basil, oregano, salt, and pepper. Stir to combine.
- Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
- Add the pasta and simmer for another 10 minutes or until the pasta is tender.
- Stir in the chopped spinach and parsley, and cook for an additional 2 minutes.
- Serve hot, garnished with extra parsley if desired.
Nutrition
Serving: 100gCalories: 180kcalCarbohydrates: 28gProtéines: 6gFat: 4gSucre: 8g
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