Vegetable soup with whole-wheat pasta
This Vegetable Soup with Whole-Wheat Pasta combines rich tomato sauce, mixed frozen vegetables, and hearty pasta for a comforting meal. It's a simple and nutritious dish, perfect for any time of the year.
Cook time 25 min
Prep time 5 min
Ingredients:
2 cans tomato sauce6 cups water
2 cups mixed frozen vegetables
8 oz whole-wheat pasta
Vegetable soup with whole-wheat pasta is a wholesome and nutritious meal that is perfect for a cozy dinner or a light lunch. This recipe combines the rich flavors of tomato sauce with the goodness of mixed vegetables and whole-wheat pasta, making it a delightful dish that is both satisfying and easy to prepare.
Instructions:
- Ensure you have all ingredients measured and ready. Open the cans of tomato sauce and measure out the water, mixed frozen vegetables, and whole-wheat pasta.
- In a large pot or Dutch oven, pour in the 2 cans of tomato sauce.
- Add the 6 cups of water to the pot with the tomato sauce. Stir well to combine the liquids.
- Place the pot over medium-high heat and bring the mixture to a boil. Stir occasionally to prevent sticking or burning.
- Once boiling, add the 2 cups of mixed frozen vegetables to the pot. Stir to ensure they are evenly distributed.
- Still with the soup boiling, add the 8 oz of whole-wheat pasta to the pot. Stir well to combine.
- Reduce the heat to medium-low and let the soup simmer. Continue to cook for about 10-12 minutes, or until the pasta is tender and the vegetables are cooked through. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Taste the soup and add salt, pepper, or any other seasonings as desired.
- Ladle the hot soup into bowls and serve immediately.
- Enjoy your hearty and nutritious Vegetable Soup with Whole-Wheat Pasta!
In summary, vegetable soup with whole-wheat pasta is a healthy, flavorful, and satisfying dish that comes together quickly with just a few ingredients. By following these simple steps and tips, you'll have a delicious, heartwarming soup ready to enjoy. Whether you're cooking for yourself or your family, this recipe is sure to become a favorite.
Vegetable soup with whole-wheat pasta FAQ:
Store leftover vegetable soup in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it for up to 3 months.
Yes, you can use fresh vegetables in place of frozen. Just ensure they are chopped into similar sizes and may need to be cooked briefly before adding to ensure they reach the desired tenderness in the soup.
The pasta is done when it is tender but still slightly firm (al dente). This usually takes about 10-12 minutes of simmering after adding the pasta, but it’s best to taste a piece to confirm doneness.
Short shapes like penne or rotini work well in soup as they hold their shape and texture. Avoid very thin pastas like spaghetti, which may become mushy.
Yes, you can substitute whole-wheat pasta with a gluten-free pasta option. Just be mindful of the cooking time, as gluten-free pasta can vary in how long it takes to cook.
Cooking Tips:
- For added flavor, consider sautéing some minced garlic and onions in a little olive oil before adding the tomato sauce and water.
- Feel free to use fresh vegetables instead of frozen ones. Just make sure to chop them into bite-sized pieces and adjust cooking time accordingly.
- Adding a pinch of red pepper flakes or a dash of hot sauce can give the soup a nice little kick.
- Cook the whole-wheat pasta separately and add it to the soup just before serving to prevent it from becoming too soft and soggy.
- Garnish the soup with fresh herbs like basil, parsley, or cilantro for an extra burst of flavor and color.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors often become even better after a day.
Nutrition Facts
6 ServingsCalories 130kcal
Protein 6g
Carbohydrates 27g
Fiber 6g
Sugar 7g
Fat 1.16g
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