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🍽️ Vegetable Soup with Small Pasta Shells

391 kcal · 30 min · 4 servings

Vegetable Soup with Small Pasta Shells Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the zucchini thoroughly.
  2. 2. Cut the zucchini in half lengthwise.
  3. 3. Slice the zucchini halves into rounds about 0.6 cm thick.
  4. 4. Peel the carrots.
  5. 5. Cut the carrots in half lengthwise.
  6. 6. Slice the carrot halves into rounds.
  7. 7. Wash the leek thoroughly.
  8. 8. Remove the tough green tops and root ends from the leek.
  9. 9. Slice the leek into thin rings.
  10. 10. Peel the kohlrabi.
  11. 11. Cut the kohlrabi into small, bite-sized cubes.
  12. 12. Wash the celery thoroughly.
  13. 13. Remove tough core material from the celery.
  14. 14. Slice the celery into thin rings.
  15. 15. Wash the beans.
  16. 16. Bring a pot of salted water to a boil.
  17. 17. Add the beans to the boiling water.
  18. 18. Cook the beans for 4 minutes.
  19. 19. Remove the beans from the water and rinse them with cold water to stop the cooking process.
  20. 20. Let the beans drain well.
  21. 21. Bring a large pot of salted water to a boil.
  22. 22. Cook the pasta in the water until al dente (firm to the bite).
  23. 23. Drain the pasta.
  24. 24. Let the pasta drain well.
  25. 25. Heat the oil in a large pot.
  26. 26. Add the prepared vegetables to the pot.
  27. 27. Sauté the vegetables briefly.
  28. 28. Pour the vegetable broth over the vegetables.
  29. 29. Simmer the soup over medium heat for 10 to 15 minutes.
  30. 30. Peel the garlic.
  31. 31. Press the garlic directly into the soup.
  32. 32. Season the soup with salt.
  33. 33. Season the soup with pepper.
  34. 34. Add the cooked pasta to the soup.
  35. 35. Warm the pasta briefly in the soup.
  36. 36. Taste the soup and adjust seasoning if needed.
  37. 37. Serve the soup onto plates.
  38. 38. Garnish the soup with fresh parsley.
  39. 39. Serve the soup warm.

Nutrition per serving