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Chunky Vegetable Soup With Pasta

Healthycooking's picture
Ingredients
  Olive oil/Canola oil 2 Tablespoon
  Leeks/Onions 2 , trimmed and thinly sliced
  Carrots 2 Large, cut into 1/2-inch dice
  Rutabaga 8 Ounce, cut into 1/2-inch dice
  Fennel/Celery 8 Ounce, cut into 1/2-inch dice
  Vegetable stock 6 Cup (96 tbs)
  Canned crushed tomatoes 2 Cup (32 tbs)
  Orzo pasta/Other small pasta 4 Ounce
  Shredded fresh basil/2 teaspoons dried basil 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 2 Tablespoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

MAKING
1. In a large saucepan, heat oil over moderate heat.
2. Add the leeks.
3. Saute the leeks until softened but not browned.
4. Now add the remaining vegetables.
5. Saute until all the vegetables are softened.
6. Stir in the stock.
7. Reduce the heat and simmer, partially covered, for about 5 minutes or until the vegetables are almost soft.
8. Stir in the tomatoes.
9. Increase to moderate heat and return the soup to a boil.
10. Add the orzo or any small pasta, and simmer for about 8 minutes more.
11. Finally, add salt, pepper, and basil.

SERVING
12. Serve with a little cheese sprinkled on each portion.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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