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.
Raise your words, not voice. It is rain that grows flowers, not thunder.
- 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.
Support your local farmers & farm markets
This looks like a perfectly delicious and comforting one bowl lunch!
Angie@Angie’s Recipes recently posted…DSGVO & Datenschutzerklärung
Rhubarb is wonderful when used in savory dishes, isn’t it? This looks terrific — a big bowl of spring. Thanks!
John / Kitchen Riffs recently posted…Collard Greens and Radish Slaw