Quick Vegetable Soup
6 servings
20 minutes
Quick vegetable soup is a harmony of simplicity and rich flavor that has become part of Russian culinary tradition. Its roots lie in home cooking, where it was important to prepare a hearty and aromatic dish from available ingredients. Tender leeks and celery create a base enriched with sweet notes complemented by the light acidity of tomatoes. White beans give the soup a creamy texture, while pasta makes it more filling. The addition of green vegetables brings freshness, and pesto sauce adds refined spiciness. Topped with parmesan, this soup gains a final touch of tenderness and depth of flavor. Ideal for a quick lunch or cozy dinner when you want to warm up and enjoy the balanced taste of a hearty vegetable dish.
1
Chop the tomatoes into small pieces, drain the beans from the can and rinse them. Finely chop the leek and celery, crush the garlic. Take a pot with a thick bottom. Heat oil in it and add the onion, celery, and garlic. Keep everything on low heat for 6-8 minutes, stirring constantly, until the vegetables are soft. Add the tomatoes, beans, warmed broth, and pasta to the pot, bring to a boil, and cook for another 5 minutes.
- Leek: 2 pieces
- Celery stalk: 2 pieces
- Garlic: 2 cloves
- Canned tomatoes: 400 g
- Canned white beans: 400 g
- Pasta: 85 g
- Chicken broth: 1.7 l
- Olive oil: 2 tablespoons
2
Add green vegetables and pesto sauce to the pot, and cook for about 3 more minutes until all the vegetables and pasta are ready. Season with salt and pepper. Before serving, sprinkle with grated Parmesan.
- Frozen green peas: 100 g
- Green beans: 100 g
- Pesto: 1 tablespoon
- Grated Parmesan cheese: 100 g
