Hearty Vegetarian Vegetable Soup

I’m a huge vegetable soup fan and this is, by far, my favorite recipe of all time. It’s crammed with a variety of vegetables – first sautéed then simmered – and made extra hearty with pasta. It’s a complete, satisfying, wholesome meal. In fact, if there are leftovers, I eat a bowlful the next day without adding any extra liquid (the soup thickens as it cools). It becomes one amazing pasta dish…

About the parmesan: I like to top my vegetable soup with grated parmesan cheese. For a vegan version, garnish with toasted nuts instead – almonds, pine nuts, and walnuts all work well here.

Hearty Vegetarian Vegetable Soup

1 tablespoon olive oil
1 cup chopped white onion
1 cup peeled and chopped carrots
1 cup chopped celery (2 stalks)
2 cloves garlic, minced
1 teaspoon Italian seasoning of choice
15-ounce can pureed tomatoes
2 cups vegetable broth or mushroom broth
2 cups water
1 cup ditalini pasta, or any small-shaped pasta
1/2 cup frozen corn, keep frozen until ready to use
1 medium zucchini, quartered lengthwise and cut into 2-inch pieces
4-5 cups fresh baby spinach leaves, stems trimmed
Salt and freshly ground black pepper to taste
1/4 cup grated parmesan cheese

Heat the oil in a large pot over medium-high heat. Add the onion, carrots, celery, and garlic and cook for 3 minutes. Add the Italian seasoning and stir to coat. Cook for 1 minute, until the herbs and spices are fragrant. Add the pureed tomatoes, broth, and water and increase the heat to high. Bring to a boil. Add the ditalini and return to a boil. Reduce the heat to medium-high, partially cover and boil (a low boil) for 6 minutes. Stir in the corn, zucchini, and spinach and return to a low boil. Cook for 2 to 3 more minutes, until the pasta is tender. Season to taste with salt and pepper.
Ladle the soup into serving bowls and top with the parmesan cheese.

Serves 4