Tuscan Vegetable Pasta Soup

Instructions

1. Prepare the Vegetables

   10 min hands-on

   • Finely chop the onions, garlic, carrots, celery, and rosemary leaves.
   • Slice the leek into thin rounds.

2. Sauté the Aromatics

   1 min hands-on5 min waiting

   • Heat olive oil in a large saucepan over medium heat.
   • Add onions, garlic, carrots, celery, leeks, and rosemary with a pinch of salt.
   • Sauté for 5-6 minutes, stirring frequently, until softened and fragrant.

3. Incorporate the Base Flavors

   1 min hands-on10 min waiting

   • Stir in drained sun-dried tomatoes and pour in vegetable broth.
   • Add Parmesan rind for depth of flavor.
   • Bring to a gentle simmer and cook for 10-15 minutes to meld flavors.

4. Cook the Pasta

   8 min waiting

   • Add dry whole-grain pasta to the simmering soup.
   • Cook for approximately 8 minutes, stirring occasionally.

5. Add the Vegetables

   2 min waiting

   • Add green soybeans and cook for an additional 2-3 minutes until tender.

6. Season and Finish

   1 min hands-on

   • Stir in fresh basil leaves, tearing them gently.
   • Season with salt and freshly ground black pepper to taste.

7. Serve

   2 min hands-on

   • Ladle soup into bowls, ensuring even distribution of pasta, vegetables, and broth.
   • Garnish with freshly grated Parmesan cheese and whole basil leaves.
   • Cooking tips:
   • To achieve a silky texture, ensure the soup simmers gently rather than boiling vigorously.
   • For a more intense umami flavor, allow the Parmesan rind to steep in the soup for the full cooking time.
   • Adjust the salt gradually, as the Parmesan rind and sun-dried tomatoes will naturally add some saltiness.
   • If the soup thickens too much due to the pasta, add a splash of hot water or additional vegetable broth to loosen it.