Italian Vegetable Soup, the perfect winter time comfort food. Full of tasty vegetables and just the right amount of pasta. A delicious Vegetarian Lunch or Dinner Recipe idea.
5cupsmixed chopped vegetables (medium to large chopped / I used kale cabbage, carrots, celery, broccoli and zucchini)
3cupsfrozen Borlotti beans or Pinto beans**
¾cuptomato purée (passata)
7-8cupsvegetable broth
1teaspoonbasil
1teaspoonoregano
1-2tablespoonsfresh parsley finely chopped
½teaspoonsalt*
1-2dasheshot pepper flakes (optional)
1-1¼cupssmall pasta (dried)
*salt amount depends on if you make your own broth or purchase it.
**If you prefer you can use dried beans. Place the dried beans (rinse them in cold water first) in a bowl of cold water let sit for 8 hours then drain, rinse and cook. If you use canned then drain and rinse, it is probably a good idea to add in the last 10 minutes of cooking time since they are already cooked.
Instructions
In a large pot add the olive oil and garlic, sautee for 1 minute then add the, vegetables (if you are adding greens to the soup be sure to add them towards the end of the cooking time), beans, tomato purée, broth and spices, stir to combine.
Bring to a boil and then turn heat down to simmer for approximately 30-60 minutes or until beans are tender (halfway through taste for salt). Time depends if you use dried beans, they take longer to cook.
I would advise making your pasta separately in a pot of boiling salted water and then adding it to the soup (if you are keeping half the soup for later consumption then make half the pasta and only add it to the soup you will be eating or the pasta will get mushy). Serve with a sprinkle of parmesan cheese if desired. Enjoy!
Notes
Any leftover soup should be stored in an airtight container and refrigerated. It will last up to 3-4 days in the fridge.Freeze the completely cooled soup in a freezer safe container. It will keep for up to 6 months in the freezer. I would advise freezing it without the pasta.