Soupe Italienne
Simple, authentique et pleine de saveurs, cette soupe italienne est parfaite pour se réchauffer lors des journées fraîches.
Équipement
- Large Pot
Ingrédients
- 1 medium yellow onion chopped
- 2 cloves garlic chopped
- 2 medium carrots diced
- 2 sticks celery diced
- 400 g crushed tomatoes
- 1 L vegetable broth
- 1 can white beans drained
- 100 g small pasta such as ditalini or shell pasta
- 1 tbsp olive oil
- 1 tsp dried oregano
- to taste salt
- to taste black pepper
- a few fresh basil leaves for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook for about 5-7 minutes until softened.
- Add the crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil.
- Add the white beans and pasta. Cook for about 10-12 minutes, or until the pasta is tender.
- Adjust seasoning with additional salt, pepper, or oregano, if desired. Serve hot, garnished with fresh basil leaves.
Notes
Feel free to swap any of the toppings or vegetables in the ingredient list with what you have available. The soup will still taste just as delicious!