Spanish Vegetable Pasta Soup | HEARTWARMING 30 Minute Recipe

This Spanish Vegetable Pasta Soup, known as Sopa de Verduras y Pasta, is the perfect dish for a cold winter’s day. It’s filled with flavors, made with simple everyday ingredients, and all done in about 30 minutes. Serve it next to a crunchy baguette and a bottle of Spanish red wine for a complete meal.

To make this recipe, I used a combination of onions, garlic, celery, carrots, and peas. You can mix it up and use whatever vegetables you like or whatever you have on hand. As for the pasta, I used rotini. But any type of pasta will work in this soup.

For the liquid, I used homemade vegetable broth. But chicken broth or beef broth can also be used. Either way you go, using a homemade broth here will seriously up the flavors of the entire soup.

TIPS & TRICKS to Make this Recipe: This soup will hold for up to 3 to 4 days in the fridge and up to 3 months in the freezer. Just add in some more liquid when reheating if needed.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make Spanish Vegetable Pasta Soup

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Spanish Vegetable Pasta Soup | Sopa de Verduras y Pasta

Course Main Course, Soup

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 411 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 4 tbsp extra virgin olive oil 60 ml
• 1 onion
• 6 cloves garlic
• 2 celery sticks
• 2 carrots
• 1/2 tsp dried thyme .50 grams
• 1/2 tsp dried rosemary .50 grams
• 1 can white beans 15.5 oz / 440 grams
• 5 cups vegetable broth 1200 ml
• 4 oz rotini 115 grams
• 1/3 cup frozen peas 60 grams
• 2 tsp lemon juice 10 ml
• 1 bay leaf
• 1/4 cup chopped parsley 15 grams
• sea salt & black pepper

Instructions

1. Heat a stock pot with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

2. In the meantime, roughly chop the onion, roughly chop 4 cloves of garlic, thinly slice the celery, and cut the carrots (peeled) into small bite-sized pieces

3. Add the chopped ingredients into the stock pot, mix continuously, after about 4 minutes and the onions are translucent, add in the thyme, rosemary, and season with sea salt & black pepper, quickly mix together, then add in the canned white beans (drained and rinsed), vegetable broth, and bay leaf, turn it up to a high heat and give it a gentle mix

4. Once it comes to a boil, add in the pasta, mix every 2 minutes so the pasta evenly cooks and it doesn't stick together

5. In the meantime, add in 2 cloves of garlic roughly chopped into a mortar, along with the chopped parsley, and a pinch of sea salt, using a pestle, pound down on the ingredients until you get a paste-like texture, then add in 2 tbsp (30 ml) extra virgin olive oil and mix together, set aside

6. Move back to the stock pot, when there's about 1 minute left of the pasta being cooked al dente, add in the frozen peas, mix together and cook for another minute or until the pasta is just cooked al dente, remove from the heat

7. Add in the lemon juice and mix together, then transfer the soup into shallow bowls and top off with a spoonful of the garlic and parsley sauce, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Spanish Vegetable Pasta Soup | Sopa de Verduras y Pasta

Amount Per Serving

Calories 411 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Sodium 535mg23%

Potassium 777mg22%

Carbohydrates 57g19%

Fiber 9g38%

Sugar 7g8%

Protein 13g26%

Vitamin A 6145IU123%

Vitamin C 16mg19%

Calcium 122mg12%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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