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🍽️ Classic Italian Vegetable Soup

477 kcal · 30 min · 4 servings

Ingredients

• 75 g whole grain soup noodles
• salt
• 425 g white beans (can)
• 2 garlic cloves
• 1 onion
• 2 stalks celery
• 2 zucchini
• 100 g pointed cabbage
• 2 tomatoes
• 1 tbsp oil
• 600 ml vegetable broth
• 200 g fresh peas (or 50 g frozen peas)
• salt
• pepper
• 25 g parmesan

Instructions

1. 1. Cook the pasta in salted water according to the package instructions until al dente.
2. 2. Rinse the beans in a sieve under cold water and let them drain well.
3. 3. Peel the garlic clove and the onion.
4. 4. Finely chop the garlic and the onion.
5. 5. Wash the celery, the zucchini, and the savoy cabbage.
6. 6. Wash the tomatoes.
7. 7. Cut the zucchini into small cubes.
8. 8. Slice the celery into thin rounds.
9. 9. Cut the savoy cabbage into thin strips.
10. 10. Quarter the tomatoes.
11. 11. Remove the seeds from the tomato quarters.
12. 12. Dice the seeded tomatoes.
13. 13. Heat the oil in a large pot.
14. 14. Sauté the onions and garlic in the hot oil until translucent.
15. 15. Add the prepared vegetables (except the tomatoes) to the pot.
16. 16. Sauté the vegetables for 2 to 3 minutes.
17. 17. Pour the broth into the pot.
18. 18. Bring the soup to a boil.
19. 19. Let the soup simmer for 15 minutes over medium heat.
20. 20. Remove the fresh peas from their pods.
21. 21. Add the fresh peas to the soup after 8 minutes of cooking time.
22. 22. Drain the pasta in a sieve.
23. 23. Rinse the pasta briefly with cold water.
24. 24. Let the pasta drain well.
25. 25. Add the drained pasta to the soup.
26. 26. Add the drained beans to the soup.
27. 27. Add the diced tomatoes to the soup.
28. 28. Bring the soup to a brief boil.
29. 29. Season the soup with salt and pepper.
30. 30. Grate the Parmesan.
31. 31. Sprinkle the Parmesan over the finished soup.
32. 32. Serve the soup.

Nutrition per serving

• kcal: 477
• Protein: 31 g · Fett/Fat: 12 g · Carbs: 60 g