What better way to incorporate our favorite Pasta Marinara with a warm soup? Make a delicious comforting Pasta Soup of course! I had just made fresh vegetable stock yesterday and decided that it would be ideal to cook this for dinner.
You can use any type of pasta but Angel Hair Pasta is thin enough to go well with his soup. And to give that protein power, I added a can of kidney beans. Cannellini Beans or Small Red Beans do work as well too.
Ingredients (for 2 as a main meal or for 4 as a side dish)
2 tbsp. EVOO
1 medium yellow onion, chopped
4 cloves of garlic, minced
1/2 green zucchini, cubed
1/4 red/yellow bell pepper, cubed
1 cup Marinara sauce (See Note)
1 tsp Italian seasoning
5 cups of Veg stock
200gm Angel Hair pasta, cooked according to instructions
1 can (15oz) Kidney Beans/Small Red Bans/Cannellini Beans, drained
Salt and Ground Pepper
Red chilli flakes/Parsley flakes
Cook the pasta, al dente, according to instructions and keep aside.
Take a medium sized pot and fry the onions in EVOO till translucent.
Fry the minced garlic next, again only till translucent and the garlic aroma fills the air.
Add in the zucchini and bell pepper cubes and cook till they are half done.
Add in the Italian, other seasonings and the marinara sauce and let it start bubbling for a few minutes. Do remember that marinara sauce comes with its own sodium hence watch out for the salt.
Pour in the veg stock and the kidney beans and boil for 2-3 minutes.
Lastly add in the cooked pasta and let the whole soup boil for 5 mins.
Serve warm immediately with any bread sides eg Garlic Bites, Bruschetta Bites, Avocado Bites, Gourmet Boscaiola Pizza. Keep red chilli flakes and parsley flakes on the side as accompaniments.
I like Rinaldi Traditional Marinara sauce as it is light and not loaded with seasonings.