Summer Pasta Soup Recipe

Home

Add a Recipe

Top 100

Cold Appetizers Hot Appetizers Seafood Salads Soups Main Course Desserts Drinks Baked Goods

Recipes for Kids Microwaveable Recipes Holiday Foods Dietary Recipes BBQ Recipes Vegetarian

English Recipes Jewish Recipes African Recipes Caucasian Recipes Swiss Recipes International Recipes American Recipes French Recipes Ukrainian Recipes Italian Recipes Eastern European Recipes Chinese Recipes Spanish Recipes Japanese Recipes German Recipes South American Recipes Belarusian Recipes

You are here: All Recipes

Soups

Soups - Misc

Summer Pasta Soup

Submit a recipe photo

Ingredients:
5 cups vegetable broth
2 pounds ripe tomatoes -- diced
2 medium zucchini -- quartered/sliced
4 each scallions -- sliced
2 cups small white beans, cooked --
d drained
1/4 cup fresh parsley -- chopped
3 cups bow tie pasta -- uncooked
8 each fresh basil leaves -- thinly sliced

Directions:
Combine the stock or water in a large soup pot with the tomatoes, zucchini and scallions.
Bring to a simmer, then simmer gently covered, until the zucchini is tender but still firm,
about 10 minutes. Add the beans and parsley, the season to taste with salt and pepper.
Remove from the heat and let the soup stand, covered, for an hour or so before serving.
This will give it time to cool somewhat as well as to develop flavor. About 20 minutes
before the soup is to be served, bring water to boil in a separate large pot and cook
the pasta until it is al dente. Drain and rinse briefly with cool water to stop the cooking
process, then stir into the soup. Serve the soup just warm, topping each with a few
strips of basil leaf and add if desired, a sprinkling of parmesan cheese or soy parmesan.