Vegetarian pasta soup is so super comforting. It’s got loads of Italian flavour and fills you up thanks to plenty of vegetables and beans! Inspired by thecookreport.co.uk
Ingredients
Nutrition FactsServings 6
- Amount Per Serving
- Calories 374
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 5mg2%
- Sodium 874mg37%
- Potassium 409mg12%
- Total Carbohydrate 46g16%
- Dietary Fiber 5g20%
- Sugars 9g
- Protein 12g24%
- Vitamin C 34%
- Iron 17%
- Vitamin D 299%
- Folate 99%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Instructions
Heat the oil in a large pot and add the onion and fry for a couple of minutes before adding the garlic and carrots and cooking for a few minutes more.
Add the thyme sprigs and plenty of salt and pepper to the pot along with the stock, pesto, parmesan rind and juice of the lemon, simmer for 20 minutes.
While the soup is simmering cook the pasta in a separate pot according to packet instructions.
Add the kale to the soup and stir to wilt. Remove the parmesan rind then add the pasta and beans. Serve topped with a grating of parmesan.
Ingredients
Directions
Heat the oil in a large pot and add the onion and fry for a couple of minutes before adding the garlic and carrots and cooking for a few minutes more.
Add the thyme sprigs and plenty of salt and pepper to the pot along with the stock, pesto, parmesan rind and juice of the lemon, simmer for 20 minutes.
While the soup is simmering cook the pasta in a separate pot according to packet instructions.
Add the kale to the soup and stir to wilt. Remove the parmesan rind then add the pasta and beans. Serve topped with a grating of parmesan.
