Feel-Good Pasta Soup
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Can opener
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup dried pasta (e.g., small shells, elbow macaroni, or penne)
- 1 can diced tomatoes
- 1 can cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper, to taste
- 2 cups fresh spinach or kale, chopped
- ¼ cup grated Parmesan cheese (optional, for serving)
- Fresh basil or parsley, chopped (optional, for garnish)
Instructions
- Heat the Oil: In a large pot or Dutch oven, heat olive oil over medium heat.
- Sauté the Vegetables: Add diced onion and cook for 3-4 minutes until translucent. Stir in minced garlic and cook for an additional 1 minute. Add carrots, celery, red bell pepper, and zucchini. Cook for about 5-7 minutes, until the vegetables are slightly softened.
- Add Pasta and Broth: Stir in the dried pasta, diced tomatoes (with their juice), cannellini beans, and vegetable broth. Bring the mixture to a boil.
- Season the Soup: Add dried basil, dried oregano, bay leaf, salt, and pepper. Reduce heat to low and let the soup simmer for 15-20 minutes, or until the pasta is tender and the vegetables are cooked through.
- Add Greens: Stir in the fresh spinach or kale and cook for an additional 2-3 minutes, until the greens are wilted.
- Adjust Seasoning: Taste and adjust the seasoning with more salt and pepper if needed.
- Serve: Ladle the soup into bowls. If desired, sprinkle with grated Parmesan cheese and garnish with fresh basil or parsley.
Notes
Enjoy your warm, comforting feel-good pasta soup!