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🍽️ Hearty Tomato Vegetable Soup with Pasta

276 kcal · 30 min · 4 servings

Hearty Tomato Vegetable Soup with Pasta Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring a large pot of water to a boil and add some salt. Cook the pasta in it for exactly the time stated on the package. Then drain the pasta and let it drip dry well.
  2. 2. Open the can of chickpeas and pour them into a sieve. Let the water drain off completely.
  3. 3. Rinse the cherry tomatoes under running water. Pat them dry carefully.
  4. 4. Wash the bell pepper. Cut it in half, remove the stem and seeds. Cut the flesh into very small cubes.
  5. 5. Wash the beans. Remove any hard ends or fibers. Cut the beans into small pieces.
  6. 6. Wash the spinach thoroughly. Pick off any hard stems or cut them away.
  7. 7. Peel the onion. Cut it into small, fine cubes.
  8. 8. Peel the garlic cloves. Chop them finely or press them through a garlic press.
  9. 9. Put the olive oil in a large pot and heat it on medium heat.
  10. 10. Add the garlic, onions, and bell pepper cubes to the pot. Fry them while stirring constantly until they are fragrant and soft.
  11. 11. Add the canned tomatoes, vegetable broth, beans, and chickpeas to the pot. Stir everything well.
  12. 12. Bring the soup to a boil. Then reduce the heat to low and let the soup simmer gently for about 15 minutes.
  13. 13. Now taste the soup and season with salt and pepper. Adjust the spices to your liking.
  14. 14. Add the prepared spinach leaves to the soup. Let the soup come to a boil once more until the spinach wilts.
  15. 15. Take the pasta out of the pot (if not already done) and distribute it on deep plates.
  16. 16. Pour the hot vegetable soup over the pasta. Serve the soup immediately while hot.

Nutrition per serving