Description
A comforting and hearty Italian soup with a unique blend of flavors.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup small pasta
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add carrots and celery, cook for 5 minutes.
- Stir in diced tomatoes and vegetable broth.
- Add pasta and oregano, simmer until pasta is cooked.
- Season with salt and pepper.
- Serve hot, garnished with fresh basil.
Notes
- Adjust seasoning according to taste.
- Use any small pasta of your choice.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Italian Penicillin Soup, Italian soup, vegetarian soup