Sauteed Pasta Soup

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Servings: 4 servings Difficulty: Intermediate
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A hearty, vegan Italian-inspired soup packed with beans, vegetables, and tender pasta.
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This comforting Sauteed Pasta Soup is a robust, plant-based meal that combines the best of minestrone and vegetable broth. It features a savory base of sautéed aromatics, hearty garbanzo and kidney beans, and tender whole wheat spirals. The flavor profile is rich and aromatic, enhanced by Italian herbs, tomato sauce, and a hint of sweetness from corn and cabbage. Perfect for cold evenings or when you need a nourishing, satisfying dinner that comes together in one pot. ItâÂÂs a flexible recipe that allows you to use up leftover vegetables, making it both economical and delicious for the whole family.

Sauteed Pasta Soup recipe image
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Sauteed Pasta Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 servings Calories: 745.9
Dietary:
V Vegan

Description

This comforting Sauteed Pasta Soup is a robust, plant-based meal that combines the best of minestrone and vegetable broth. It features a savory base of saut&# 195;©ed aromatics, hearty garbanzo and kidney beans, and tender whole wheat spirals. The flavor profile is rich and aromatic, enhanced by Italian herbs, tomato sauce, and a hint of sweetness from corn and cabbage. Perfect for cold evenings or when you need a nourishing, satisfying dinner that comes together in one pot. ItâÂÂs a flexible recipe that allows you to use up leftover vegetables, making it both economical and delicious for the whole family.

Directions

  1. Heat 2 tablespoons of olive oil in a large soup pot over medium heat.
  2. Add the chopped onions, carrots, celery, and minced garlic; sauté until softened and fragrant, about 5-7 minutes.
  3. Stir in the Italian seasoning, thyme, basil, and oregano, cooking for another minute to toast the herbs.
  4. Add the corn, cabbage, tomato sauce, chopped tomatoes, Bragg Liquid Aminos, and water.
  5. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes to allow flavors to meld.
  6. Stir in the garbanzo beans, red kidney beans, and whole wheat pasta spirals.
  7. Simmer for an additional 15-20 minutes, or until the pasta is tender and the vegetables are cooked through.
  8. Taste and adjust seasoning with salt and pepper if needed.
  9. Ladle into bowls and serve hot.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 745.9kcal
% Daily Value *
Total Fat 26.1g41%
Saturated Fat 3.8g19%
Cholesterol 0.0mg0%
Sodium 431.6mg18%
Total Carbohydrate 107.8g36%
Dietary Fiber 25.0g100%
Sugars 34.1g
Protein 25.8g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pasta soup, vegan minestrone, bean soup, vegetable soup, italian soup, garbanzo beans, kidney beans, whole wheat pasta, cabbage, corn, tomato sauce, garlic, onion, celery, carrots, herbs, comfort food, dinner, one pot meal, plant based
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