Comfort
Whole Wheat Macaroni Vegetable Soup
A proper bowl-for-dinner soup: vegetables, beans and whole wheat macaroni in a tomato broth. The macaroni keeps its bite and makes the pot feel complete.
Ingredients
- 300 g Cibo di Italia Whole Wheat Macaroni
- 2 tbsp olive oil
- 1 piece onion — finely chopped
- 2 pieces carrots — diced
- 2 pieces celery sticks — diced
- 3 pieces garlic cloves — finely chopped
- 2 tbsp tomato paste
- 1 piece tin chopped tomatoes — 400g
- 1.2 l vegetable stock
- 1 piece tin cannellini beans — 400g, drained
- 100 g green beans — cut small
- to taste salt and black pepper
Method
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Step 1. Warm the olive oil in a deep pot. Add onion, carrots and celery with salt, then cook for 8 minutes until softened.
8 min
-
Step 2. Add garlic and tomato paste, cooking for 90 seconds until the paste darkens.
2 min
-
Step 3. Pour in chopped tomatoes and vegetable stock. Bring to a simmer.
4 min
-
Step 4. Add the whole wheat macaroni and cook for 8 minutes.
8 min
-
Step 5. Stir in the beans and green beans. Simmer for 4 minutes more, until the macaroni is al dente.
4 min
-
Step 6. Taste for seasoning. Rest the pot for 5 minutes before serving so the broth settles around the pasta.
5 min
-
Step 7. Serve with black pepper and a drizzle of olive oil.
Goes well with
Tomato juice spritz with celery and lemon.
Toasted sourdough or garlic bread.
Orange slices with dates.
Questions cooks ask
Can I make whole wheat macaroni soup ahead?
Yes, but the pasta will keep absorbing broth. Add a splash of stock or water when reheating.
Can I freeze this vegetable soup?
Freeze the soup base without pasta for best texture, then cook the macaroni fresh when reheating.
Why use whole wheat macaroni in soup?
Whole wheat macaroni keeps a satisfying bite and makes vegetable soup filling enough for dinner.
Nutrition
Scaled to your servings
- 380kcalCalories19%
- 61.9gCarbohydrate24%
- 15.2gProtein30%
- 9gFat13%
The pasta we used
Cibo di Italia Whole Wheat Macaroni
500g · Cooks in 9–11 minutes · Serves ~5
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