Recipe Credit: @veggieworldrecipes on Instagram
Ingredients
- 2 tbsp olive oil
- 1 large onion
- 4 cloves garlic
- 1 cup carrots
- 2 stalks celery
- 1 1/2 cups chopped potato
- 1 tsp oregano
- 1/2 tsp rosemary
- 1 tsp basil
- 1 tsp thyme
- 1 tsp smoked paprika
- 2 zucchinis
- 1 28 oz can of diced tomatoes
- 1/4 cup tomato paste
- 4 cups of vegetable broth
- 2 cups water
- 1 1/2 cups of cooked kidney beans about 1 can
- 1 cup pasta
- 1 tsp lemon juice
- salt and pepper to taste
Instructions
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Chop up the onion and mince the garlic.
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To a pan over medium heat, add the olive oil, onion, and garlic.
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Stir and cook for 2-3 minutes.
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Add in the chopped carrots, celery, and potatoes.
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Also add the oregano, rosemary, basil, thyme, and smoked paprika.
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Stir well, cover with the lid, and cook for ten minutes.
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Then add the zucchini, can of diced tomatoes, tomato paste, vegetable broth, and water. Cover with the lid and cook for 25-30 minutes over high heat.
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Then add in the pasta and beans and cook for another 15-20 minutes.
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Before turning off the heat, remove a few carrots and potatoes, and make sure that they are fully cooked by poking a fork through them. If the fork easily sinks into the vegetables, they are ready. If not, cook for a few more minutes until they are. Finally, remove the soup from the heat.
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Add in the lemon juice and salt and pepper to taste. Cool off and enjoy!