Description
A hearty Italian soup with a blend of flavors.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup pasta (your choice)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until soft.
- Add carrot and celery; cook for another 5 minutes.
- Stir in diced tomatoes, vegetable broth, oregano, and basil.
- Bring to a boil, then simmer for 15 minutes.
- Add pasta and cook until al dente.
- Season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- Use any pasta you have on hand.
- Feel free to add vegetables of your choice.
- This soup freezes well for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Italian Penicillin Soup, Italian soup, vegetable soup