Ingredients
people
- 1 onion
- 2 clove garlic
- 2 stalk celery
- 1 carrot
- 1 zucchini
- 300 gram pumpkin
- 3 tsp Italian seasoning
- 70 gram tomato paste
- 400 gram diced tomatoes
- 500 ml vegetable broth
- 100 gram pasta
- 125 gram cannellini beans (drained)
- Olive oil
- Fresh parsley
- Parmesan cheese
Equipment
- Soup pot
INSTRUCTIONS (how to make this recipe):
- Chop the onion and finely mince the garlic. Dice the celery, carrot, zucchini, and pumpkin.
- Heat a tablespoon of olive oil in a soup pot and sautée the onion, garlic, and vegetables until softened. This takes about 10 minutes.
- Add the Italian seasoning and fry briefly.
- Add the tomato paste and cook for a few minutes.
- Then, add the diced tomatoes and broth.
- Add the pasta, then simmer for about 15 minutes, until the pasta is cooked and the soup has thickened.
- Add the beans to the soup for the last five minutes to heat them through.
- Serve the soup in bowls with grated Parmesan cheese and fresh parsley sprinkled on top.
Nutrition information per portion
Calories: 207kcal | Carbohydrates: 45g | Proteins: 9g | Fats: 1g | Saturated fats: 0.2g
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