Usuba
Italian Pasta Soup with Vegetables
A hearty vegetable soup with pasta, beans, and tomatoes. An aromatic dish with basil and parmesan that is simple and quick to prepare. Perfect for a family lunch.
- Total
- 70 min
- Standard serving
- 472.8 g
1
Ingredients
Total 16- Onion
37.5 g≈ 1/4 pcs - Carrot
25 g≈ 1/4 pcs - Celery stalk
20 g≈ 2.5 tbsp - Olive oil
1.95 ml≈ 1/3 tsp - Sugar
3 g≈ 3/4 tsp - Garlic
1.5 g≈ 1/2 clove - Tomato puree
3.938 g≈ 3/4 tsp - Bay leaf
0.125 g≈ 1/4 pcs - Thyme
to taste≈ 2/3 sprig - Zucchini
95 g≈ 1/3 pcs - Beans
50 g≈ 4 tbsp - Tomatoes
50 g≈ 3.5 slice - Vegetable Broth
150 ml≈ 2/3 cup - Grated Parmesan cheese
12.5 g≈ 1 tbsp - Pasta
17.5 g≈ 2 tbsp - Basil
3.9 g≈ 1.5 tbsp
Instructions
- 1
Step 1
In a large pot, heat the olive oil. Over low heat, stew the onion, carrot, and celery for 20 minutes until soft.
Add sugar, garlic, tomato paste, bay leaf, thyme, and zucchini. Simmer for 4–5 minutes over medium heat.
- 2
Step 2
Add beans and tomatoes. Bring to a boil and simmer for 20 minutes.
Add half of the grated Parmesan and pasta. Cook for 6–8 minutes until the pasta is cooked through.
Sprinkle with basil and remaining cheese. Season to taste and serve.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
