This hearty pasta vegetable soup is an Italian-inspired medley of veggies in a light tomato base. Not quite minestrone, and definitely not ribollita, yet with a mild Italian accent, this pasta vegetable recipe can be enjoyed all year round, even on cool summer evenings. It’s hearty but not heavy.
The pasta should be cooked separately and added at the last minute so that it doesn’t overcook or absorb too much of the broth.
Variations and serving ideas for pasta vegetable soup
Vary the vegetables and herbs: You can vary the vegetables according to what you have on hand – yellow summer squash or eggplant can be used in place of zucchini — or in addition to it.
Peas or green beans are good swaps, too. Fresh basil will give the soup a definite scent of summer, parsley keeps it more neutral. Use fresh dill if you’d like, as well.
Turn it into a main dish or serve with a main dish salad: To make it more of a main dish soup, add some chickpeas or cannellini (large white beans).
Or serve a main dish salad as a second course. Chickpeas and Green Beans with Balsamic Mushrooms is a great fit with this soup! Either way, serve with a fresh bread or bruschetta (see a how-to below) for a light, lovely meal.
Find lots more Vegan Italian Recipes.
How to make bruschetta
Bruschetta, is basically fresh baguette or Italian bread, sliced and oven toasted until crisp. It’s a classic accompaniment for spreads like this one. Use whole-grain bread for added goodness. You’ll need:
- 1 long fresh baguette or Italian bread (not too skinny)
- Olive oil cooking spray or extra-virgin olive oil
- 1 large clove garlic, halved
1 Preheat the oven to 350º F.
2 Cut the bread into 1/2-inch-thick slices. Arrange in a single layer on a parchment-lined baking sheet and spray the tops lightly with cooking oil spray or brush lightly with olive oil.
3 Bake the bread slices for 7 minutes, then turn them over, spray or brush lightly again, and continue to bake for 5 to 7 minutes longer, or until golden and crisp. Remove from the oven and cool completely.
4 When cool enough to handle, rub one side of each toast with the cut side of the garlic. Serve in a napkin-lined bowl or basket with a spread of choice.
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Hearty Pasta Vegetable Soup
This hearty pasta vegetable soup is an Italian-inspired medley of veggies in a light tomato base.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 large carrots, peeled and sliced
- 1 large celery stalk, diced
- 1 medium red bell pepper, diced
- 32-ounce container vegetable broth (or 4 cups water with 2 vegetable bouillon cubes)
- 28-ounce can pureed tomatoes
- 1 teaspoon sweet paprika
- 2 cups fusilli, rotini, medium shell pasta, other short pasta shape
- 1 medium zucchini, halved lengthwise and thinly sliced
- 1 to 2 tablespoons fresh oregano leaves (or substitute dried)
- Salt and freshly ground pepper to taste
- 1/4 cup basil leaves (whole if small, sliced if large) or chopped fresh parsley
- Vegan Parmesan for topping, optional (see easy recipe in Notes)
Instructions
- Heat the oil in a soup pot. Add the onion and garlic and sauté over medium-low heat until golden.
- Add the carrots, celery, bell pepper, and broth. Bring to a slow boil, then stir in the pureed tomatoes, and paprika. Return to a simmer, then cover and simmer gently until the vegetables are tender, about 15 to 20 minutes.
- Meanwhile, cook the pasta separately in a large saucepan until al dente. Plunge the zucchini into the water, cook for up to another minutes, then drain both together.
- Stir the cooked pasta and zucchini into the soup. Adjust the consistency with more water if it’s too dense. Season with salt and pepper. Cook just until everything is piping hot, then remove from the heat, and stir in the herbs.
- Serve at once, passing around Vegan Parmesan cheese for topping individual portions, if desired.
Notes
To make a super-easy Parmesan-style topping, simply combine 1/2 cup ground almonds or almond flour with 1/4 cup nutritional yeast in a small bowl; add 1/4 to 1/2 teaspoon salt, to taste, and stir together. That’s it!
Here are more delicious vegan soups & stews
When do you put the herbs in?
Thank you for pointing out that omission, Mohan. It has been fixed. The herbs go in at the very end.