in Soup Recipes

Italian vegetable soup with pasta

updated

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Ingredients for 4 servings:

  • 180 g pasta, short (leftovers are also suitable)
  • 1 bell pepper(s), red
  • 1 bell pepper(s), yellow
  • 5 tomatoes
  • 1 zucchini
  • 1 onion(s)
  • 1 liter vegetable broth
  • some tomato paste
  • Herbs of Provence

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

First, cook the pasta in plenty of salted water until al dente, drain, and rinse. Dice the bell peppers, zucchini, tomatoes, and onions. Cook the prepared vegetables in the vegetable broth. Season with tomato paste and Provençal herbs. Add the pasta just before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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