Summer Veggie Pasta Soup

Ingredients

Estimated total cost: €8.35 · €1.39/serving

• 6 cups water with 2 vegetable bouillon cubes, or other stock optionEst. price €0.60–€1.20
• 2 pounds ripe tomatoes, dicedEst. price €2.50–€4.50
• 1/4 cup oil-cured sun-dried tomatoes, finely dicedEst. price €1.80–€3.00
• 2 medium-small zucchini, quartered lengthwise and slicedEst. price €1.20–€2.00
• 3 to 4 scallions, white and green parts, thinly slicedEst. price €0.40–€0.75
• One 16-ounce can navy beans, drained and rinsedEst. price €0.80–€1.50
• 1/4 to 1/2 cup chopped fresh parsley, to tasteEst. price €0.30–€0.60
• Salt and freshly ground pepper to tasteEst. price €0.05–€0.15
• 2 cups tiny shell pasta or ditaliniEst. price €0.70–€1.40

Steps

1. 1

   In a large soup pot, mix water and bouillon cubes together. Add fresh tomatoes, dried tomatoes, zucchini, and scallions to the pot. Bring the mixture to a rapid simmer before reducing the heat. Cover the pot and gently simmer until the zucchini reaches a tender yet firm consistency, approximately 10 minutes.

2. 2

   Combine the beans and parsley in the soup, then season with salt and pepper. Allow the soup to sit off the heat for about an hour before serving. This resting period will help it cool slightly and enhance its flavors.

3. 3

   Approximately 20 minutes before serving the soup, start by boiling water in a large saucepan. Cook the pasta until it reaches an al dente texture. Once cooked, drain the pasta and briefly rinse it with cool water before adding it to the soup. Adjust the seasoning with salt and pepper according to your taste preference. Serve the soup while it is still warm.

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• Cultural note

  Pasta soups are a popular dish in Italian cuisine, known for their comforting and hearty nature. This recipe combines traditional Mediterranean flavors with a variety of seasonal vegetables, reflecting a balance of flavors and textures.

• Seasonal note

  Summer is the best time to make this dish as it features ripe tomatoes and zucchini which are in season during the warmer months. These fresh ingredients enhance the flavor and quality of the soup.

• Health note

  This Summer Veggie Pasta Soup is a nutritious choice as it is low in calories and saturated fat, while being a good source of fiber and vitamins A, C, and K. The navy beans provide plant-based protein and the vegetables offer antioxidants and essential nutrients.