Description
Hearty Vegetable Pasta Soup
Ingredients
1 tbsp olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
4 cups vegetable broth
1 can (14 oz) diced tomatoes
1 cup butternut squash, diced
1 zucchini, sliced into half-moons
1 cup uncooked pasta (rigatoni, ditalini, or small shells)
1 tsp dried thyme
1 tsp dried basil
1/2 tsp smoked paprika
Salt and black pepper to taste
Fresh parsley or basil, chopped (for garnish)
Directions
Sauté veggies: Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
Build the soup base: Stir in diced tomatoes, vegetable broth, thyme, basil, smoked paprika, and butternut squash. Bring to a boil, then reduce heat to a simmer for 10 minutes.
Add pasta and zucchini: Stir in pasta and zucchini. Cook for an additional 10 minutes, or until pasta and squash are tender.
Season: Adjust seasoning with salt and black pepper to taste.
Serve: Ladle soup into bowls and garnish with fresh parsley or basil. Serve with crusty bread for dipping!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 250 kcal per serving
#VegetableSoup #HeartyMeals #PlantBased #ComfortFood #SoupSeason
