Red soup with vegetables and pasta
Red vegetable soup with pasta – a quick and delicious recipe
Total time: 30 minutes
Preparation time: 10 minutes
Cooking time: 20 minutes
Number of servings: 4
Vegetable soup is an excellent choice for days when we want to enjoy a warm, comforting dish full of vitamins. This red vegetable soup with pasta is not only easy to prepare but also extremely tasty, having a perfect balance between the flavors of fresh vegetables and the richness of crushed tomatoes. If you want to add a personal touch, you can vary the ingredients according to your preferences or what you have available in your pantry.
The history of vegetable soup is fascinating, being a dish that has been adapted and reinterpreted over time in various culinary cultures. From simple vegetable soup to more complex recipes, the versatility of this soup allows us to experiment with different ingredients and always achieve a delicious result.
Essential ingredients:
- 1 red bell pepper – adds a sweet note and vibrant color
- 1 leek – provides a delicate flavor and is an excellent source of fiber
- 1 jar of preserved root vegetables for winter (celery, carrot, parsnip, parsley) – a practical ingredient that adds depth to the taste
- 2-3 tablespoons of olive oil – for a rich and healthy flavor
- 1/2 can of crushed tomatoes – essential for the soup base
- Salt and pepper to taste – to adjust the flavors
- 1 bay leaf – adds a distinct aromatic note
- About 3 liters of still water – the base of the soup
- 100 g small pasta (stars) – to make the soup more substantial
- Fresh herbs (dill, parsley) – for a fresh and aromatic finish
Step by step for a perfect result:
1. Preparing the ingredients: Start by cleaning the bell pepper and leek. Rinse them under cold running water to remove any impurities. Cut the pepper into small cubes and the leek into thin rounds. This is an essential step, as evenly cutting the vegetables ensures even cooking.
2. Boiling the vegetables: In a large pot, add about 3 liters of still water and place it over medium heat. Add 2-3 tablespoons of olive oil. Once the water starts to boil, add the sliced leek and bell pepper. Now is the ideal time to add the bay leaf. Let the vegetables boil for about 5-7 minutes, so they soften and release their flavors.
3. Adding the root vegetables: Add the contents of the jar of preserved root vegetables. These will bring a rich flavor to your soup, and their preservation allows them to be used even out of season. Mix well to combine the flavors.
4. The crushed tomatoes: After the vegetables have started to boil, add ½ can of crushed tomatoes. These will turn the soup into a red, appetizing base. Let the soup boil for 5-7 minutes, stirring occasionally.
5. The pasta: It’s time to add the pasta. Sprinkle the 100 g of pasta into the pot, stirring gently to avoid sticking. Let the soup simmer for 8-10 minutes until the pasta is cooked al dente.
6. Finishing the soup: Once the pasta is cooked, turn off the heat and add the freshly chopped herbs. This will bring an extra freshness and color to the soup. You can use both dill and parsley, depending on your preferences.
Serving:
Serve the soup hot in deep bowls. You can garnish it with a drizzle of olive oil on top and, if you're looking for an extra flavor boost, you can add grated Parmesan. This red vegetable soup with pasta is perfect to be paired with a slice of fresh bread or crispy croutons.
Tips and useful advice:
- For an even richer flavor, you can add a few finely chopped garlic cloves while preparing the vegetables.
- If you have other fresh vegetables on hand, such as zucchini or squash, don’t hesitate to add them. They integrate perfectly and contribute to diversifying the taste.
- The soup can be stored in the refrigerator for 2-3 days, and the flavors will intensify as it sits.
Nutritional benefits:
This soup is not only tasty but also healthy. The bell pepper and leek are rich in vitamins A and C, while the pasta provides a good source of carbohydrates. The preserved root vegetables add fiber, essential for healthy digestion.
Approximate calories per serving: 250-300 kcal, depending on the amount of oil and pasta used.
Frequently asked questions:
- Can I use whole grain pasta?
Yes, whole grain pasta is an excellent option to make the soup more filling and nutritious.
- Can this soup be frozen?
Yes, the soup can be frozen, but it is recommended to add the pasta only before serving to avoid it getting soggy.
- What other herbs can I use?
In addition to dill and parsley, you can experiment with basil or thyme for a different flavor.
So, get ready to enjoy a red vegetable soup with pasta that will warm your soul and energize your day! Enjoy your meal!
Ingredients: 1 red bell pepper, 1 leek, 1 jar of preserved root vegetables for winter (celery, carrot, parsnip, parsley), 2-3 tablespoons of olive oil, 1/2 can of crushed tomatoes, salt and pepper to taste, 1 bay leaf, about 3 liters of still water, 100 g of small pasta (stars), fresh herbs (dill, parsley)
