A warm vegetable soup with pasta is always a good choice, and this soup has become a favorite in our home. I recommend using light squash. If you don't eat Parmesan, you can replace it with another hard cheese, or for a vegan version, use a tablespoon of nutritional yeast per serving. Feel free to add tired vegetables from the refrigerator if you have any.
Ingredients
- 1 clove garlic
- ½ x yellow onion
- ½ x courgette
- 1 dl dry white wine
- 1 x vegetable bouillon
- 6 dl water
- 50 g dried pasta
- 100 g butter beans
- 6 x plum tomato
- 1 handful shredded parmesan
- 1 handful fresh basil
Method
- Mince the garlic and onion. Heat a pot with olive oil and sauté the garlic and onion until they become soft.
- Dice the courgette into small pieces, approximately 1x1 cm. Add to the pot and sauté for 1 minute.
- If you have dry white wine, it's an excellent addition to this soup. Pour in the wine and bring it to a boil.
- Add water, vegetable bouillon, and dried pasta to the pot. Allow the soup to simmer for 5 minutes.
- Introduce white beans, plum tomatoes, grated Parmesan, and fresh basil to the simmering mixture. Continue cooking until the pasta reaches al dente consistency (with a bit of chewiness).
- Season the soup with salt and pepper to taste, and serve it topped with Parmesan. Enjoy!
