Italian Vegetable Soup
Traditional Italian hearty soup with pasta, vegetables, and Parmesan cheese.
Ingredients
butterfly pasta
½cup
onion
1 large
potato (peeled)
2
celery
2
carrot (scrubbed clean)
1 large
olive oil
1 tbsp
bay leaf
1 slice
dried oregano
1 tsp
vegetable broth
4.25 cup
canned diced tomatoes
15.5 oz (400 g)
Parmesan cheese (grated)
to taste
Instructions
1
Cook Pasta
Bring a medium pot of water to a boil, add the pasta. Cook until the pasta is just tender but not fully done. Drain and set aside.
2
Prepare Vegetables
Cut the onion into small pieces. Peel the potatoes and cut into bite-sized pieces. Cut the celery and carrot into bite-sized pieces.
3
Sauté Onion
Heat the olive oil in a large skillet. Add the onion and sauté over medium heat for 8 minutes, until soft and golden brown.
4
Simmer Soup Base
Add the celery, carrot, potato, oregano, and bay leaf. Stir to combine, then pour in the vegetable broth and diced tomatoes. Stir again and bring to a boil.
5
Slow Simmer
Once the soup comes to a boil, reduce the heat to low. Cover partially and simmer for 15 minutes, or until the potatoes are tender.
6
Add Pasta
Uncover, add the pasta and stir to combine. Heat through for 5 minutes. Ladle the soup into large bowls and top with grated Parmesan cheese.
