← All recipes

🍝 Quick Italian vegetable soup with pasta

231 kcal · 30 min · 4 servings

Ingredients

• 250 g green beans
• 250 g carrots
• 800 ml vegetable broth
• 400 g chopped tomatoes (can)
• 150 g whole grain soup noodles (e.g. small shell pasta)
• 150 g frozen peas
• 4 tbsp balsamic vinegar
• salt
• pepper

Instructions

1. 1. Rinse the beans thoroughly.
2. 2. Cut the beans into small pieces.
3. 3. Peel the carrots.
4. 4. Cut the carrots into small cubes.
5. 5. Pour the vegetable broth into a pot.
6. 6. Add the tomatoes to the pot.
7. 7. Bring the broth and tomatoes to a boil.
8. 8. Add the pasta to the boiling soup.
9. 9. Add the prepared vegetables to the soup.
10. 10. Simmer the soup over medium heat.
11. 11. Cook the soup for about 10 to 12 minutes.
12. 12. Check if the pasta is al dente (firm to the bite).
13. 13. Check if the vegetables are soft.
14. 14. Stir in the balsamic vinegar.
15. 15. Season the soup with salt to taste.
16. 16. Season the soup with pepper to taste.

Nutrition per serving

• kcal: 231
• Protein: 11 g · Fett/Fat: 2 g · Carbs: 41 g