Description
A hearty and delicious vegetable soup perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 ribs celery, diced
- 2 large carrots, chopped
- 2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 6 cups vegetable broth
- 1 cup short pasta (mafalda, ditalini, or small shells)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh parsley, chopped
- 2 tablespoons vegan parmesan (optional)
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion, celery, and carrots. Sauté for 5–7 minutes until softened.
- Add garlic and cook for 1 more minute until fragrant.
- Add bay leaves, thyme, salt, and pepper. Stir well.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20 minutes.
- Add pasta and cook according to package directions until al dente, about 8–10 minutes.
- Taste the soup and adjust seasoning as needed. Add more broth or water if it thickens too much.
- Remove bay leaves and serve hot, garnished with parsley and vegan parmesan if using.
Notes
- To add more depth, consider adding other vegetables such as spinach or kale.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg