Chunky Vegetable Soup With Pasta Recipe
Summary
Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| 2 tablespoons olive or canola oil | ||
| 2 leeks or onions, trimmed and thinly sliced | ||
| 2 large carrots, cut into 1/2-inch dice | ||
| 8 ounces rutabaga, cut into 1/2-inch dice | ||
| 8 ounces fennel or celery, cut into /2-inch dice | ||
| Vegetable stock | 6 Cup (16 tbs) | |
| Crushed tomatoes | 2 Cup (16 tbs), canned | |
| 4 ounces orzo or any small pasta | ||
| 1/4 cup shredded fresh basil or 2 teaspoons dried | ||
| Parmesan cheese | 2 Tablespoon, grated | |
| 1/8 teaspoon each salt and pepper | ||
| 1/8 teaspoon each salt and pepper | ||
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.
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.
Chef
