Description
A hearty and delicious vegetable stellini soup perfect for any occasion.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 medium yellow onion (diced)
- 6 cloves garlic (minced)
- 8 cups vegetable broth
- 4 medium carrots (sliced)
- 4 ribs celery (chopped)
- ½ to 1 tsp salt
- ½ tsp ground black pepper
- 2 cups stellini pasta
- 1 lemon (juice and zest)
- To serve: fresh grated parmesan, ground black pepper
Instructions
- Saute: In a large pot over medium, heat 1 Tbsp olive oil. Add 1 medium yellow onion (diced) and 6 cloves garlic (minced), cooking until onion is soft and translucent, about 5 minutes.
- Simmer: Add in 8 cups vegetable broth, 4 medium carrots, and 4 ribs celery. Cover and let gently simmer for about 20 minutes, or until carrots are fork-tender.
- Blend: Use a slotted spoon to transfer all of the solids into a countertop blender. Add a splash of the broth to help get things blending. Blend on high until smooth. Never tightly close the lid when blending hot mixtures, as this can cause steam to become trapped and build pressure. Leave the lid slightly ajar. Alternatively, use a handheld immersion blender to blend everything right in the pot.
- Stellini: Pour blended mixture back into the pot. Stir in ½ to 1 tsp salt (taste the mixture and use salt to your liking–this will depend on the saltiness of your broth), ½ tsp ground black pepper, and 2 cups stellini pasta. Let gently simmer for the time listed on the package or until pasta is tender, about 10 minutes. Stir frequently to prevent pasta from clumping or sticking to the bottom.
- Serve: Right before serving, stir in the zest and juice from 1 lemon. Top with fresh grated Parmesan and ground black pepper. Enjoy!
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- To freeze, allow the soup to cool completely and transfer it to an airtight container.
- Reheat gently on the stovetop, adding more broth if needed to adjust the consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 3g
- Sodium: 700mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg