I love to make soup as the weather gets cooler, and there is nothing like starting off the week with a big pot of warming soup! You can serve it for dinner and then reheat what is left the next day for lunch. This soup is delicious with a little grated parmesan on top and a piece of toasted bread or a baguette to dunk in it. There are so many healthy & colorful vegetables in this soup that you don’t even need a salad to get your daily portion!
This soup hardly needs a recipe, and you can substitute any vegetable you like. Sometimes I add leftover marinara sauce with the tomatoes to give it extra flavor!
Vegetable Soup with Beans & Pasta
(makes 4 – 6 portions depending on the size of the bowl)
- 1 – 2 cups of cooked pasta (cook in boiling water according to the directions on the box)
- 1 large 28 oz. can of diced tomatoes with the juice
- 4 – 6 cups of vegetable or chicken broth
- 1 small red onion (sliced and chopped)
- 2 cloves of garlic (minced)
- 3 TB. of olive oil
- 1/2 – 1 small zucchini (sliced and quartered)
- 2 carrots (sliced and then halved)
- 1 – 2 celery stalks (sliced and chopped)
- 1 cup of red cabbage (sliced and chopped)
- 1 cup of cauliflower (chopped into bite size pieces)
- 1/2 cup of corn (I used frozen corn)
- 1 cup of white beans (kidney beans of garbanzos can be used as well)
- a large handful of spinach or baby kale
- 1 teaspoon of dried Italian spices
- 1 teaspoon of dried rosemary
- salt & pepper to taste
- (peas, broccoli, yams, green beans or any other vegetable you like can be added as well)
- 1/2 – 1 cup of grated parmesan
* Cook the pasta according to the directions on the box.
* In a large pot lightly saute the onions & garlic in the oil until soft, then add the other vegetables and gently stir until golden.
* Add the tomatoes, broth and seasoning and simmer over medium low heat for 20 – 30 minutes until the vegetables are tender. The last 5 – 10 minutes, stir in the cooked beans, frozen corn and cooked pasta. Add any salt & pepper that may be needed. Garnish with fresh herbs like sage, thyme, oregano & rosemary.
Ladle the soup into bowls and serve with toasted bread drizzled with olive oil.
Pass the parmesan and enjoy!