Green, Red, White: Pasta and Vegetables Soup

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Rotini for the day energy, vegetables like a tremendous white cauliflower allied to the green peas and Zucchini…


Vegetables & Pasta Soup

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Course: Main Course
Cuisine: Vegan
Keyword: Soup, Vegan, Vegetables
Preparation: Easy
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves: 2
Calories: 409kcal
Daily Value: 23%
Calories: 409kcal | Carbohydrates: 81g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Sodium: 91mg | Potassium: 2241mg | Fiber: 13g | Sugar: 15g | Vitamin A: 3127IU | Vitamin C: 190mg | Calcium: 139mg | Iron: 7mg

Ingredients

  • 100 gr Garden Peas
  • 2 Plum Tomatoes
  • 2 Baby zucchini
  • 120 gr Fusilli
  • 1/2 Cauliflower
  • 20 cl Unseasoned Tomato purée
  • 1 Garlic clove
  • 1 shallot
  • Parsley
  • Chives
  • Thyme
  • Pepper
  • Salt

Instructions

  • Prepare the vegetables;
  • Cut the cauliflower;
  • Cut the baby zucchinis;
  • Peel and chop the shallot and the garlic, finely chop the aromatic herbs;
  • In hot water, poach quickly the tomatoes;
  • Peel the tomatoes;
  • Roughly dice the peeled tomatoes;
  • Once the ingredients prepared, follow the next steps;

Cook the soup !

  • In a saucepan, pour a tablespoon of olive oil, brown the shallot, the garlic; reduce heat and add the cut tomatoes; let them sweat gently;
  • Pour the tomato puree and 20 cl of water; season with pepper;
    Keep on low heat;
  • In a frying pan, pour a tablespoon of olive oil, gently roast the green peas and the zucchini for 3 minutes;
  • Add the cauliflower and continue for 5 minutes;
    Stop heat;
  • Cook the pasta in boiling water; drain well;
  • Combine the pasta and the roasted vegetables in the saucepan with tomatoes;
    Heat until well warmed; add the aromatic herbs;
    Stir;
    Enjoy!
Calories: 409 kcal | Carbohydrates: 81 g | Protein: 22 g | Fat: 3 g | Saturated Fat: 1 g | Sodium: 91 mg | Potassium: 2241 mg | Fiber: 13 g | Sugar: 15 g | Vitamin A: 3127 IU | Vitamin C: 190 mg | Calcium: 139 mg | Iron: 7 mg

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