Imagine a soul-warming dish that's not just a meal, but a culinary adventure packed with vibrant vegetables and hearty pasta - without a single piece of meat! This Meatless Pasta and Vegetable Soup is your ticket to a delicious, nutritious dinner that will have everyone at the table asking for seconds. Perfect for busy weeknights, health-conscious eaters, and anyone craving a burst of Italian-inspired flavors, this soup promises to transform your perception of meatless meals forever.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 8 oz pasta
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Prepare all vegetables by washing, peeling, and dicing them uniformly: chop the onion, mince the garlic, dice the carrots, zucchini, and bell pepper.
- Heat a large soup pot or Dutch oven over medium heat. Add a small amount of olive oil to coat the bottom of the pot.
- Sauté the diced onions for 3-4 minutes until they become translucent and slightly softened.
- Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Add diced carrots, zucchini, and bell pepper to the pot. Sauté the vegetables for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and canned diced tomatoes with their juice. Stir to combine all ingredients.
- Sprinkle in the Italian seasoning, salt, and pepper. Stir well to distribute the seasonings evenly.
- Bring the soup to a gentle boil, then reduce heat to a simmer. Cover and cook for 15 minutes to allow vegetables to soften.
- Add the dry pasta to the simmering soup. Cook for an additional 8-10 minutes or until pasta is al dente.
- Taste and adjust seasonings as needed. If the soup is too thick, add a little more vegetable broth.
- Remove from heat and let the soup rest for 5 minutes before serving. This allows the flavors to meld together.
- Ladle into bowls and optionally garnish with fresh basil or grated Parmesan cheese if desired.
Tips
- Uniform Chopping: Ensure all vegetables are cut to similar sizes for even cooking and a beautiful presentation.
- Don't Overcook Pasta: Add pasta near the end of cooking to prevent it from becoming mushy. Aim for that perfect al dente texture.
- Layer Flavors: Sauté vegetables in order of their cooking times to develop a deeper, more complex flavor profile.
- Customize Your Soup: Feel free to swap vegetables based on what's in season or what you have in your refrigerator.
- Make It Ahead: This soup tastes even better the next day, so don't hesitate to make a larger batch for meal prep.
- Enhance Flavor: A splash of balsamic vinegar or a sprinkle of nutritional yeast can add depth to your soup.
- Storage Tip: Store pasta and soup separately to prevent the pasta from absorbing too much liquid and becoming soggy.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 30g
Protein: 5g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
