A hearty Italian vegetable soup with a variety of fresh vegetables and pasta.
Yield: 4
Materials
Soup Base
- 2 cloves garlic, crushed
- 80 ml olive oil
Vegetables
- 500 g tomatoes, canned
- 100 g green beans, diced
- 100 g celery, chopped
- 100 g zucchini, chopped
- 100 g green peas
- 100 g carrots, chopped
Liquids
- 1 L vegetable or beef stock
- 100 ml white wine
Pasta
- 100 g pasta
Instructions
Cooking Instructions
- Sweat garlic in olive oil until transparent over medium heat in a large soup pot.
- Add tomatoes, stock, and white wine. Bring to boil.
- Add green beans, celery, zucchini, green peas, and carrots. Cook until vegetables are tender.
- Add pasta and cook until pasta is done to desired tenderness.
- Serve with olive bread or garlic croutons.
Notes
Feel free to adjust the vegetables and pasta according to preference.
A hearty Italian vegetable soup with a variety of fresh vegetables and pasta.
Notes: Feel free to adjust the vegetables and pasta according to preference.