Kosher Italian Vegetable Soup Recipe

About this recipe

A hearty and flavorful Italian-inspired vegetable soup, perfect for a comforting dinner. This kosher recipe is packed with fresh vegetables and pasta, making it a satisfying meal for solution seekers.

Ingredients

• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 4 Per Pack Albert Bartlett Butter Gold Bakers
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Carrots - 1kg
• 1 stick Organic Celery Stick
• 50G Pepper Black Ground BWFO
• 400G Italianavera Chopped Tomatoes, 400G
• 500G Michele Portoghese Ditalini Rigati, 500G
• 25G Fillippone Italian Organic Bay Leaves, 25G
• - Schwartz Italian Seasoning
• 395G D'Aucy Chopped Spinach

Instructions

1. 1. In a large saucepan, combine 4 cups of vegetable broth, 1 diced potato, 1 chopped onion, 1 sliced carrot, 1 chopped celery stalk, 1/2 cup frozen peas, 1 bay leaf, 1 teaspoon Italian seasoning, and 1/8 teaspoon black pepper.
2. 2. Bring the mixture to a boil over medium-high heat.
3. 3. Reduce the heat to low, cover the saucepan, and let the soup simmer for 15 to 20 minutes, or until the vegetables are crisp-tender.
4. 4. Stir in 1/2 cup shell pasta and 1 can (400 g) of diced tomatoes, and continue to cook for an additional 10 minutes, or until the pasta is tender.
5. 5. Remove the bay leaf and discard it before serving.
6. 6. Serve the soup hot, garnished with fresh parsley if desired. Enjoy your comforting dinner!