Hearty Pasta Vegetable Soup

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* Exported from MasterCook *

 

Hearty Pasta Vegetable Soup

 

Recipe By : Pasta East to West by Nava Atlas, page 26

Serving Size : 6 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Potatoes

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon extra-virgin olive oil

1 medium onion -- finely chopped

2 cloves garlic -- minced

2 large carrots -- peeled and diced

2 medium potatoes -- diced

2 large celery stalk -- diced

2 cups peeled diced eggplant

4 cups water

14 ounces canned diced tomatoes -- up to 16-ounces

14 ounces canned pureed tomatoes -- up to 16-ounces

1/4 cup thinly sliced sun-dried tomatoes -- (not oil-cured)

OR more to taste

1/2 teaspoon paprika

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

2 cups fusilli or rotini or medium shell pasta

OR other short pasta shape

1 small zucchini

quartered lengthwise and thinly sliced

1 cup fresh or frozen green peas

1/4 cup minced fresh parsley

Salt and freshly ground black pepper

Grated fresh Parmesan cheese for topping -- optional

 

6 to 8 servings

 

This is a variation on a classic Italian soup (or sometimes stew) called

ribollita. Vary the vegetables according to season.

 

Heat the oil in a large soup pot. Add the onion and garlic, and saute over

medium-low heat until golden. Add the carrots, potatoes, celery eggplant,

and water. Bring to a simmer, then stir in the diced, pureed, and dried

tomatoes, and the seasonings. Cover and simmer gently until the vegetables

are nearly tender, about 25 minutes. Meanwhile, cook the pasta separately

in plenty of rapidly simmering water until al dente, then drain.

 

Add the zucchini, peas, and parsley to the soup, and simmer gently until

all the vegetables are tender but not overdone, about 10 minutes more.

 

Stir the cooked pasta into the soup. Adjust the consistency with more

water if needed. Season to taste with salt and pepper, and serve. Pass

around some Parmesan cheese for topping the soup, if desired.

 

Calories: 237, Carbohydrate: 47 g, Total Fat: 1 g, Cholesterol: 0 g,

Protein: 7 g, Sodium: 56 mg

 

 

 

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