Hearty Pasta Vegetable Soup

This is a variation on a classic Italian soup (or sometimes stew) called ribollita. Vary the vegetables according to season.

Serves: 6 to 8

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 large carrots, diced
  • 2 medium potatoes, diced
  • 2 large stalks celery, diced
  • 2 cups diced, peeled eggplant
  • 4 cups water
  • 1 14- to 16-ounce can diced tomatoes
  • 1 14- to 16-ounce can pureed tomatoes
  • 1/4 cup thinly sliced sun-dried tomatoes
    (not oil-cured), or more to taste
  • 1/2 teaspoon each: paprika; dried basil and oregano
  • 2 cups fusilli,  rotini, 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
  • Vegan Parmesan cheese for topping, optional

Heat the oil in a large soup pot. Add the onion and garlic and sauté 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. Return to a simmer, then 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 necessary. Season to taste with salt and pepper and serve. Pass around some Parmesan cheese for topping the soup, if desired.


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