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 a…
Mince the garlic and onion. Heat a pot with olive oil and sauté the garlic and onion until they become soft.
2
Dice the courgette into small pieces, approximately 1x1 cm. Add to the pot and sauté for 1 minute.
3
If you have dry white wine, it's an excellent addition to this soup. Pour in the wine and bring it to a boil.
4
Add water, vegetable bouillon, and dried pasta to the pot. Allow the soup to simmer for 5 minutes.
5
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).
6
Season the soup with salt and pepper to taste, and serve it topped with Parmesan. Enjoy!
