Introduction
This vegetable soup recipe is a nourishing and hearty dish, perfect for any time of the year. Packed with a colorful mix of vegetables, beans, and aromatic herbs, this soup is not only delicious but also highly nutritious. Simple to make, it is a fantastic option for a comforting meal or a light yet filling lunch.
Detailed Ingredients with measures
– 1 Tablespoon olive oil
– 2 carrots, diced
– 2 zucchini, diced
– ½ onion, diced
– 6 stalks of celery, diced
– 3 cloves of garlic, minced
– 2 (15 ounce) cans diced tomatoes
– 1 (15 ounce) can great northern beans
– 1 (15 ounce) can kidney beans
– ½ cup dry elbow or shell pasta
– 4 cups vegetable broth
– ½ teaspoon oregano
– 1 Tablespoon basil
– ¼ teaspoon marjoram
– ¼ teaspoon thyme
– 2 cups baby spinach, chopped
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 6-8
This wholesome vegetable soup is easy to prepare and can be enjoyed on its own or paired with crusty bread for a satisfying meal.
Detailed Directions and Instructions
Step 1: Heat the Oil
Heat 1 tablespoon of olive oil in a large soup pot over medium heat to ensure even distribution.
Step 2: Sauté the Vegetables
Add the diced carrots, zucchini, onion, and celery to the pot. Sauté the mixture while stirring frequently until the vegetables begin to soften and the onions become almost translucent, which should take about 5-7 minutes.
Step 3: Add Garlic
Once the vegetables are softened, add 3 cloves of minced garlic to the pot. Sauté for an additional minute until the garlic becomes fragrant.
Step 4: Incorporate Remaining Ingredients
Add the diced tomatoes (with their juices), the drained and rinsed great northern beans and kidney beans, ½ cup of dry pasta, 4 cups of vegetable broth, and the dried herbs: ½ teaspoon of oregano, 1 tablespoon of basil, ¼ teaspoon of marjoram, and ¼ teaspoon of thyme. Stir everything together to ensure an even mix.
Step 5: Simmer the Soup
Cover the pot with a lid and bring the mixture to a simmer. Maintain a gentle simmer to avoid overcooking.
Step 6: Check for Doneness
Continue to simmer until the carrots are tender and the pasta is cooked, which typically takes around 10-15 minutes.
Step 7: Add Spinach
Remove the lid and stir in 2 cups of chopped baby spinach. Allow the spinach to wilt for 2-3 minutes.
Step 8: Serve the Soup
Once the spinach has wilted, remove the pot from heat. The soup is now ready to be served warm.
Notes
Vegetable Variations
Feel free to substitute or add other vegetables based on your preference or seasonal availability.
Pasta Choice
You can use any small pasta shape, such as elbow or shell pasta, but ensure it cooks within the recipe timing.
Storage
This soup can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove before serving.
Vegetarian Option
This recipe is vegetarian-friendly; ensure your vegetable broth is labeled as such if desired.
Cook techniques
Sautéing
Sautéing is a quick cooking method that involves heating oil in a pan and adding chopped ingredients to cook them rapidly while stirring. In this recipe, you sauté the carrots, zucchini, onion, and celery until they begin to soften, allowing for a flavorful base.
Simmering
Simmering is a cooking technique where food is cooked in liquid just below boiling point. In this recipe, after adding the other ingredients, you bring the mixture to a simmer to cook the vegetables and pasta while allowing the flavors to meld.
Stirring
Stirring ensures that ingredients are well combined and heated evenly. In the steps, you will stir to combine the vegetables, beans, and spices before letting them cook, and then again to incorporate the fresh spinach.
Wilting
Wilting is the process of gently cooking leafy vegetables just until they lose their structure and become tender. In this recipe, chopped baby spinach is added at the end and stirred in until just wilted, which preserves its bright green color and nutrients.
Covering
Covering a pot while cooking helps to retain heat and moisture, speeding up the cooking process. In the simmering stage, covering the pot allows the vegetables to soften more efficiently and enhances the overall flavor.
FAQ
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Just make sure to peel and dice them before adding them to the pot.
What can I substitute for elbow or shell pasta?
You can substitute any small pasta shape like penne or fusilli, or even use whole grain or gluten-free pasta if needed.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator. They should be consumed within 3-4 days.
Can I freeze this soup?
Yes, this soup can be frozen. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored for up to 3 months.
What if I don’t have vegetable broth?
If you don’t have vegetable broth, you can use water with added seasonings or a homemade broth for additional flavor.
Conclusion
This vibrant vegetable soup is not only nutritious but also incredibly easy to prepare. Packed with fiber-rich beans, fresh vegetables, and comforting pasta, it serves as a warm and hearty meal. The combination of herbs adds a fragrant touch, transforming simple ingredients into a delightful dish. Perfect for lunch or dinner, it can be enjoyed on its own or paired with crusty bread.
More recipes suggestions and combination
Vegetable Stir-Fry
Combine diced carrots, zucchini, and celery with tofu or chicken. Stir-fry in olive oil and season with soy sauce, garlic, and fresh ginger for a quick meal.
Bean and Vegetable Chili
Use the same canned beans and add bell peppers and corn. Season with chili powder and cumin for a spicy twist on your vegetable blend.
Pasta Primavera
Toss cooked pasta with sautéed garlic, zucchini, carrots, and basil. Drizzle with olive oil and finish with grated Parmesan cheese.
Garden Vegetable Quinoa Bowl
Replace pasta with cooked quinoa and mix in sautéed vegetables. Add lemon juice and fresh herbs for a refreshing grain bowl.
Ratatouille
Utilize diced zucchini and tomatoes with eggplant and bell peppers for a classic ratatouille. Season with thyme and basil, and serve hot or cold.
