Description
A comforting vegetable soup filled with alphabet pasta, perfect for a cozy meal.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 white onion (diced)
- 3 stalks celery (diced)
- 1 cup carrots (diced)
- 3 garlic cloves (minced)
- 1 tsp salt
- 1 tsp dried thyme
- 1 Tbsp Italian seasoning
- ¼ tsp black cracked pepper
- 1 28 oz can fire roasted diced tomatoes
- 1 6 oz can tomato paste
- 1 bay leaf
- 8 cups vegetable broth (or beef or chicken or bone broth)
- 1 cup alphabet pasta
- 1 16 oz frozen mixed vegetables (peas, carrots, corn)
- 2 tsp maple syrup
Instructions
- Sauté the onions, celery, and carrots in a large pot with oil over medium heat until soft – about 5 minutes.
- Add the pressed garlic and stir for 1 minute.
- Add the seasoning and sauté for another minute.
- Add the fire roasted tomatoes, tomato paste, bay leaf, and broth into the pot and bring to a simmer.
- Add 1 cup of uncooked alphabet pasta.
- Bring the mixture to a boil, then simmer and continue to cook on low heat for 15-25 minutes or until the pasta becomes soft and cooked through. Stir frequently to prevent the pasta from sticking to the bottom of the pot and burning.
- Add the frozen vegetables and stir in 2 teaspoons of maple syrup.
- Return the soup to a simmer and continue to cook for another 3-5 minutes.
- Top each bowl of soup with a little freshly grated Parmesan cheese and enjoy alongside hot crunchy bread!
Notes
- This soup can be made in advance and stored in the refrigerator.
- Add extra spices to taste if desired.
- Make sure to stir frequently to prevent the pasta from burning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 5g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg