← All recipes

🍽️ Classic Italian Vegetable Soup with Pasta

217 kcal · 30 min · 4 servings

Ingredients

• 100 g small shell pasta
• salt
• 100 g peas (frozen or fresh)
• 1 zucchini
• 1 stalk celery
• 1 onion
• 2 garlic cloves
• 3 tbsp olive oil
• 400 ml chopped tomatoes (1 can)
• 500 ml vegetable broth
• pepper (from the mill)
• basil (for garnish)

Instructions

1. 1. Bring a large pot of water to a boil and add plenty of salt.
2. 2. Cook the pasta in this salted water until al dente (firm to the bite), as indicated on the package.
3. 3. Drain the pasta in a colander and set it aside.
4. 4. Let the peas thaw at room temperature.
5. 5. Wash the zucchini thoroughly and trim off the hard ends.
6. 6. Dice the zucchini into small, even cubes.
7. 7. Wash the celery stalks and cut them into small pieces.
8. 8. Peel the onion and dice it into small cubes as well.
9. 9. Peel the garlic cloves and chop them very finely.
10. 10. Heat the olive oil in a large pot over medium heat.
11. 11. Add the chopped garlic, onion cubes, celery pieces, and zucchini cubes to the pot.
12. 12. Sauté the vegetables while stirring constantly until they become soft.
13. 13. Add the canned tomatoes, vegetable broth, and thawed peas to the pot.
14. 14. Bring the soup to a boil.
15. 15. Reduce the heat to low and let the soup simmer for about 15 minutes.
16. 16. Season the soup finally with salt and pepper to taste.
17. 17. Divide the drained pasta among deep plates.
18. 18. Ladle the hot soup over the pasta.
19. 19. Garnish the dish with fresh basil leaves.

Nutrition per serving

• kcal: 217
• Protein: 8 g · Fett/Fat: 8 g · Carbs: 27 g