This famous vegetable and pasta soup from Italy can be made in many different ways. I’ve made this simple but delicious recipe for years. I never get tired of it! Feel free to switch out any of the vegetables for whatever you may have on hand. I love to include zucchini or cabbage or green beans. Just be sure to add more water or stock according to how thick you like your soup. Buon appetito!
Large soup pot
4 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, crushed
2 medium potatoes, peeled and diced
3 carrots, peeled and diced
2 stalks celery, chopped
1 ½ cups shredded cabbage
4-5 skinned or canned tomatoes, chopped
6-7 cups water or vegetable stock (I usually just use water)
1 ½ cups frozen peas
½ cup boiled and cooked red kidney beans (or use canned)
1 cup any shaped pasta (small pasta works best)
Sea Salt to taste
nutritional yeast (optional)
- Heat the olive oil in a large pot and fry the onion and garlic until the onion is soft, 2-3 minutes.
- Stir in the potatoes, carrots and celery and fry for 3 minutes.
- Add the cabbage and tomatoes. Cook for 5-6 minutes.
- Add water or stock. Add peas, kidney beans, pasta and simmer gently, covered, for 10-15 minutes, or until the pasta is just tender. Season with sea salt to taste. After you ladle into a bowl, try adding a sprinkle of nutritional yeast. Yummy!
from “Vegetarian Cooking” by Lalita Ahmed