As a big fan of comfort-in-a-bowl meals, this soup really hits it out of the ballpark! You could spice it up with fresh or dried herbs and spices, but you really don’t need to. I don’t even add salt or pepper. It’s perfect just as is.
This is a fantastic one-pot meal for family and friends, or a satisfying mid-afternoon snack. It’s high fiber and protein content will keep you satiated for hours! If you prefer the taste of chicken broth, go for it! I like to have as many plant-based meals as possible, and I don’t think you will know the difference with this recipe. I hope you love it as much as I do! Enjoy!
2 TBS olive oil
1 ½ cup chopped onion
1 large garlic clove, smashed
1 cup diced celery
1 cup diced carrot
2 quarts low sodium vegetable broth
1 cup diced zucchini
1 cup diced yellow squash
1 cup peas (fresh or frozen) – optional
2 cans stewed tomatoes (cut into smaller pieces)
1 cup cooked (1/2 c dry) small-sized pasta – elbow, alphabet or bowtie pasta
1 can red kidney beans – rinsed well
1 can white cannelini beans – rinsed well
• Heat the olive oil in a large soup pot. Add the onion and garlic for about 5 minutes, stirring.
• Add the celery and carrot and sauté another 5 minutes.
• Add the broth and bring to a boil. Reduce the heat and simmer about 10 minutes.
• In the meantime, cook pasta separately and drain well. Set aside.
• Add the zucchini, yellow squash, (peas) and stewed tomatoes and cook another 5 minutes.
• Add the cooked pasta and beans just before serving.
Serve in wide soup bowls with 1 TBS shredded parmesan (optional), fresh cracked pepper, and fresh, chopped basil, as desired.
Makes ~18 cups – freeze in small containers for an easy snack or meal.
without the peas and with peas
Calories 190 – 200
Fat 3.5gm – 3.5gm
Carbs 31gm – 34gm
Fiber 8gm – 9gm
Sodium 310mg – 320mg
Protein 7gm – 8gm