How to Make Vegetable Soup with Pasta
Do you wanna make a foolproof soup recipe? Just cook the classic Vegetable Soup, which is an economical, quick, and practical one to clean out the fridge and warm the hearts of those who taste it. Let's learn this delicious dish!
Equipment
- Stove
Ingredients
- 1 and 1.2 tbsp of Olive Oil 0.7 fl oz (21 mL)
- 1 unit of Onion chopped
- 3 cloves of Garlic minced
- 2 units of Carrot small diced
- 2 units of Potato diced
- Salt to taste
- Smoked Paprika to taste
- 44 fl oz Boiling Water 1,3 L
- 2 units of Chayote diced
- 1 unit of Zucchini diced
- 1 cup of Pasta Shells 5.29 oz (150 g)
- Chives chopped to taste
Instructions
- In a pot, heat the olive oil and add the onion and garlic. Sauté over medium heat until it starts to golden brown.
- Add the carrot and sauté for another 2 minutes.
- Add the potatoes, season with salt and smoked paprika, and add the boiling water.
- Once it starts boiling, leave the pot semi-covered and reduce the heat.
- Let it cook for 10 minutes or until the vegetables are al dente.
- Add the chayote and zucchini and leave for another 5 minutes.
- Then add the pasta.
- Let it cook for another 3 minutes, stirring every 1 minute to prevent the pasta from sticking to the bottom of the pot.
- After this time, cover the pot and let it rest for about 15 minutes for the broth to thicken a bit and everything to reach the right consistency.
- Finish with chopped chives.
Notes
Tips:
– Valid to: 5 days under refrigeration and 90 days under freezing.
