Veggie and Pasta Soup Recipe

Name: Veggie and Pasta Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, chopped; 1 carrot, chopped; 2 celery ribs, chopped; 1 cup cabbage, chopped; 1 ounce white beans, drained; 1 liter vegetable stock; 1 cup small shell pasta; 2 tablespoons butter; 2 tablespoons olive oil; salt & pepper; 1 zucchini, chopped (optional); fresh thyme; fresh sage

Servings: persons

1 onion, chopped
1 carrot, chopped
2 celery ribs, chopped
1 cup cabbage, chopped
1 ounce white beans, drained
1 liter vegetable stock
1 cup small shell pasta
2 tablespoons butter
2 tablespoons olive oil
salt & pepper
1 zucchini, chopped (optional)
fresh thyme
fresh sage

1
In a pot boil water for pasta shells.
2
Boil pasta until very soft.
3
In a seperate pot, heat oil and butter in large pot.
4
Add onion, cabbage, celery, carrot, and zucchini.
5
Season with salt and pepper.
6
Cook over low heat until soft approx 10 minute.
7
Add beans, vegetable stock, thyme and sage.
8
Bring to boil and then simmer on low 45 minute
9
Add pasta.
10
Serve with Garlic Bread, best to reheat the next day.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 onion, chopped, 1 carrot, chopped, 2 celery ribs, chopped, 1 cup cabbage, chopped, and more.

Yes, Veggie and Pasta Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggie and Pasta Soup

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