Spanish Vegetable Pasta Soup | HEARTWARMING 30 Minute Recipe

pasta

🥗Healthier: whole grain pasta

💰Cheaper: rice

Whole grain pasta adds fiber, while rice is often more economical.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: frozen tomatoes

Fresh tomatoes provide a vibrant flavor, while frozen can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often less expensive.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth is lower in sodium, while water with seasonings is cost-effective.

Heat a stock pot with medium heat and add in 2 tbsp (30 ml) extra virgin olive oil.

Roughly chop the onion, roughly chop 4 cloves of garlic, thinly slice the celery, and cut the carrots (peeled) into small bite-sized pieces.

Add the chopped ingredients into the stock pot, mix continuously, after about 4 minutes and the onions are translucent, add in the thyme, rosemary, and season with sea salt & black pepper, quickly mix together, then add in the canned white beans (drained and rinsed), vegetable broth, and bay leaf, turn it up to a high heat and give it a gentle mix.

Once it comes to a boil, add in the pasta, mix every 2 minutes so the pasta evenly cooks and it doesn't stick together.

In the meantime, add in 2 cloves of garlic roughly chopped into a mortar, along with the chopped parsley, and a pinch of sea salt, using a pestle, pound down on the ingredients until you get a paste-like texture, then add in 2 tbsp (30 ml) extra virgin olive oil and mix together, set aside.

When there's about 1 minute left of the pasta being cooked al dente, add in the frozen peas, mix together and cook for another minute or until the pasta is just cooked al dente, remove from the heat.

Add in the lemon juice and mix together, then transfer the soup into shallow bowls and top off with a spoonful of the garlic and parsley sauce, enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary