Hearty Vegetable Pasta Soup
This Hearty Vegetable Pasta Soup is packed with vegetables and beans, along with some mini pasta shells to leave you happy and satisfied! Makes 4 large dinner servings or 6-8 appetizer servings.
Ingredients
- 5 cups vegetable stock
- 2 teaspoon tomato paste
- 1 cup onion, small dice
- ¾ cup celery, small dice
- ¾ cup carrot, sliced
- 1 can diced tomatoes with juice
- 1 can red kidney beans, drained
- 1 can garbanzo beans, drained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried garlic powder
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 tablespoon kosher salt
- 1 tablespoon fresh minced parsley
- 1 tablespoon balsamic vinegar
- 9 oz small, shaped pasta (like shells)
- 1 cup raw, chopped spinach
- Parmesan cheese for garnish
Instructions
- To a soup pot, add the stock and bring to a simmer. Whisk in the tomato paste. Add the remaining ingredients except the pasta and spinach. Bring the soup to a simmer, cover, and cook for about 20 minutes (the carrots should not be entirely soft.) Taste for seasoning and adjust.
- Next, add the pasta and simmer for about 15 minutes. Then, add the spinach for a minute. Serve with crusty bread and Parmesan cheese (or any fresh herb, like basil or parsley).
Nutrition
Calories: 392kcalCarbohydrates: 79gProtein: 16gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 4885mgPotassium: 888mgFiber: 10gSugar: 11gVitamin A: 5771IUVitamin C: 20mgCalcium: 122mgIron: 5mg
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