Here’s a bowl of warmth and goodness for those rainy spring and summer days.
This springy soup is packed with a dozen vegetables! Spinach. Tomatoes. Mushrooms. Onions. Carrots. Rhubarb. (yes, rhubarb took the place of celery!). Asparagus. Garlic. Fennel. Peas. Turnips. Green Beans. All swimming in a rich vegetable broth with mini penne pasta and garnished with fresh basil!
Here are all those gorgeous veggies just waiting to take their place in this luscious soup!
I actually don’t put the pasta in the pot of soup. Over time it gets too mushy. Same with the spinach. It wilts into nothing after a while. So when I’m ready to eat, I place the pasta and spinach in a bowl and ladle the soup on top.
I know there’s more veg than broth in this bowl. But I just wanted to stress how veggie intense this soup is. You just can’t help but feel good about eating it!
I always say a soup is good when the broth is slurpable. And this rich and flavorful broth with a hint of clove, honey & red pepper paste is so delicious!
This is a good soup to make when you simply want to clean out your fridge. Use any vegetables you desire. Play around with your pasta shapes, too.
Use a good, low sodium vegetable broth. If you are feeling ambitious, you can make your own. Try my Easy Fresh Vegetable Stock.
- 1 small turnip, diced
- 1 small fennel, thinly sliced
- 2 cups of packed spinach
- 1 cup of thinly sliced carrots
- 1 cup of sliced green beans
- 1 cup of sliced asparagus
- 1 cup of sliced mushrooms
- ½ small, sweet onion, diced
- ½ cup of fresh peas
- ½ cup of cherry tomatoes
- ¼ cup of diced rhubarb
- 3 garlic cloves minced
- ½ cup of chopped fresh basil
- 8 cups of vegetable stock
- 2 Tablespoons of extra virgin olive oil
- 2 Tablespoons honey
- 2 teaspoons of chili pepper paste (I used Gourmet Garden)
- ¼ teaspoon of ground cloves
- 16 ounces of mini penne pasta (I used Barilla)
- salt & pepper to taste
- In a large stock pot, heat the olive oil over medium high heat.
- Add the carrots and turnips and saute for a minute or two.
- Add the mushrooms and saute another minute or two.
- Then add the onion, fennel, rhubarb and garlic.
- Add a generous pinch of salt and cook, stirring occasionally, until the vegetables begin to soften, 6-8 minutes.
- Stir in the green beans and asparagus and cook for another minute.
- Add the vegetable stock, honey, chili pepper paste and cloves and bring to a simmer.
- Add the cherry tomatoes and peas.
- Simmer over low heat, partially covered until the vegetables are tender, about 15 minutes.
- Season with salt and pepper.
- Cook the pasta according to the package instructions for al dente pasta, drain.
- Add your desired amount of pasta with a handful of spinach to your bowls.
- Ladle the soup over top and garnish with fresh basil.
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