35 Best Soup Recipes

Ingrédients

• 3 tablespoons olive oil
• 1 medium yellow onion (chopped)
• 3 medium carrots (sliced into 1/4-inch thick rounds or half rounds)
• 3 ribs celery (chopped)
• 2 medium Yukon gold potatoes (unpeeled, chopped into 1/2-inch pieces, approximately 1/2 pound of potatoes)
• 4 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 4 tablespoons tomato paste
• 6 cups low sodium vegetable broth
• 28 ounce can fire roasted diced tomatoes
• 1 medium zucchini (chopped into 1/2-inch pieces)
• 3/4 cup uncooked short pasta shapes (such as ditalini, small shells or elbow pasta)
• 15 ounces cannellini beans, kidney beans or small white beans (rinsed and drained)

Préparation

1. 1

   Heat the olive oil over medium heat in a large Dutch oven or other heavy pot. Add the onion, carrot and celery and cook, stirring often, for about 8 minutes.

2. 2

   Add the potatoes, garlic, dried oregano, dried basil, Italian seasoning, salt, pepper and tomato paste. Cook, stirring, for 2 minutes.

3. 3

   Add the broth, fire roasted diced tomatoes and zucchini. Bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes.

4. 4

   Stir in the pasta and beans. Simmer, covered, stirring every few minutes, until the pasta is cooked to al dente and the vegetables are tender, about 8-12 minutes. Taste and season with additional salt and pepper if needed.