Vegetable Pasta Soup: the recipe for a tasty and nutritious dish

This vegetable pasta soup is a tasty and hearty main course, perfect to enjoy during the winter season. It is a nutritious and light dish based on cauliflower, green beans and carrots, and it can be enriched with other seasonal vegetables, also according to your personal taste.

For a full-bodied soup, we have added a potato which, flaking slightly during cooking, will make the dish creamy and enveloping. For a touch of freshness we have dipped some fresh baby spinach leaves just before the end. In our version we have chosen to use short pasta, but if desired they can be replaced with any other shape of short pasta you love.

Tips

You can add a sprinkling of grated parmesan cheese, pecorino cheese.

For a complete dish, add a handful of boiled legumes, such as beans or chickpeas.

How to store Vegetable Pasta Soup

We suggest you taste the hot and freshly made vegetables soup. You can prepare the vegetables a day in advance and then cook the pasta when you want to prepare the soup.

How to make Vegetable Pasta Soup

Peel the carrots and cut them into slices not too thin (1). Clean and slice the celery in the same way.

Remove the leaves from the cauliflower head and cut the base (2).

Turn the head upside down and, with the help of a knife, remove the florets (3) and rinse them off.

Also coarsely cut the green beans (4); peel the potatoes and chop them.

Collect the carrots, celery and garlic clove in a saucepan; add a drizzle of oil (5) and fry.

Remove the garlic from the cooking juices (6).

Add the cauliflower florets and let them flavor, stirring for a few minutes (7).

Also add the green beans (8).

Add the diced potato and mix again (9).

Cover the vegetables with water (10) and bring to a boil.

Season with a pinch of salt (11) and cook over medium heat for about 10 minutes.

Also add the baby spinach, stir (12) and let it boil again.

Pour the pasta (13) and cook for the cooking time indicated on the package.

In the meantime, remove the softest needles from the rosemary and chop them finely with a knife (14).

Distribute the soup in 4 soup plates (15).

Finish with chopped rosemary, ground pepper and a drizzle of raw oil, then serve (16).