This soups is so quick and easy I love it anytime. The best part of this soup is cutting the broccoli and cauliflower really small, it is a little more work, but so worth it.
- Cook Time
- Prep Time
- 8 ServingsServings
- 2 tablespoons olive oil
- 3 tablespoons chopped garlic
- 1 cup diced carrots
- 1 cup diced onions
- Salt and pepper to taste
- 1 pinch dried oregano
- 1 cup tomato paste
- 8 cups water or stock of choice
- 3/4 cup broccoli florets, chopped small
- 3/4 cup cauliflower florets, chopped small
- 1 can cannellini beans
- 1/2 cup diced zucchini
- 1/2 cup uncooked tubettini pasta
1 Heat the olive oil in a soup pot over medium heat. Add the garlic and saute until it turns brown, about 11/2 minutes. Add the carrots and onions and saute until the onion is glazed, about 4 minutes. Add the salt, pepper and oregnao and tomato paste.
2 Add the water or stock and bring to a boil, simmer for 20 minutes.
3 Add the broccoli, cauliflower, cannellini beans and zucchini. Simmer for 10 minutes. Add the pasta and cook for another 15 minutes.