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 Facts6 servings
Serving size
- Amount per serving
- Calories374
- % Daily Value *
- Total Fat 15g20%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 5mg2%
- Sodium 874mg38%
- Total Carbohydrate 46g17%
- Dietary Fiber 5g18%
- Total Sugars 9g
- Protein 12g
- Vitamin C 34mg38%
- Iron 17mg95%
- Potassium 409mg9%
- Vitamin D 299mcg1495%
- Folate 99mcg25%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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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.
