Tuscan Vegetable Pasta Soup

Who else is SO ready for soup season in their life right about now???

I hope I’m not the only one frantically waving two hands in the air, because ready or not, I’m sharing my first soup recipe of the fall season and I’m pretty darn excited about it!

As I’ve told you guys many times before, I’m a huge soup fanatic. Almost every weekend come September, I’ve got at least one large pot boiling away on my stove for weekday lunches, quick snacks, or pre-made dinners. Well… if it lasts that long, that is— Nate tends to turn into a soup thief and I’ll find him slurping down a bowl, or two (or three) for mid-day snacks. #spoiledboy


Anyways, one of the reasons I’m so excited to share this soup with you today is because of this fabulous new ingredient I’ve been absolutely loving, especially for soup: Dorot frozen herbs!

 

Tuscan Vegetable Pasta Soup {vegan, gluten free option} // pumpkinandpeanutbutter.com

 

Have you guys heard of Dorot before??? I just recently learned about their amazing products and am already so hooked— therefore, I HAD to share them with you today!

In a nut shell, Dorot makes a variety of pre-portioned fresh herbs, garlic, ginger, and glazed onions that are frozen within 90 minutes of harvest (!!!!! right?!?) and have a full year shelf life. They come sold in these cute little cube trays in the freezer section of the grocery store and can so handily be popped out for added flavor in your soups, casseroles, pastas, salads, sauces… you catch my drift!

I found these versatile chopped basil cubes at my local Whole Foods, but they carry them at most grocery stores in my area, including Trader Joe’s and Harris Teeter. Check out Dorot’s website for the full list of retailers near you! They also have a $1 off coupon featured on their site, so I totally recommend checking it out.

 

Tuscan Vegetable Pasta Soup {vegan, gluten free option} // pumpkinandpeanutbutter.com

Tuscan Vegetable Pasta Soup {vegan, gluten free option} // pumpkinandpeanutbutter.com

Tuscan Vegetable Pasta Soup {vegan, gluten free option} // pumpkinandpeanutbutter.com

 

One reason I was so excited about finding Dorot was because of the convenience factor of their products. I love adding the flavor of fresh herbs and garlic to so many of my dishes, but I don’t always have those fresh herbs on hand. Because, who are we kidding, fresh herbs can go bad so quickly and I’m not always the best at using them up while they’re in peak freshness.

Now I don’t have to worry about that! I’ve got those same herbs ready to go at the drop of a hat— all I have to do is pop out a cube from my freezer. #win

Also, just sayin’, I can be straight up LAZY sometimes. After a long day of work, mincing garlic can seem like the biggest chore in the world— so it’s so nice to have the option of just popping out some fresh garlic and getting that food in my belly ASAP. Perfect for those crazy, lazy nights.

 

Tuscan Vegetable Pasta Soup {vegan, gluten free option} // pumpkinandpeanutbutter.com

Tuscan Vegetable Pasta Soup {vegan, gluten free option} // pumpkinandpeanutbutter.com

 

Now, let’s talk about this SOUP. Big, herby vegetable soups are definitely one of my favorite kinds of soup to make (and eat)— and this one may just take the cake on herby vegetable perfection.

I wanted to make a minestrone-esque soup, but wanted to load it up with ALL the veggies, lots of fresh herbs, and bowties. Who doesn’t like bowties? Especially in soup! Seriously, top 10 on my favorite noodle list.

Better yet, this is one of the easiest soups to throw together. Basically you sauté up all your veggies, add in some tomatoes, broth, pasta, and beans, throw in your cubes of frozen herbs, and viola! Healthy, hearty, slurp-able, dip-able vegetable soup is ready in under 30 minutes. I swear, these Dorot herbs are a game changer when it comes to flavor!

Well friends, this week is officially the first week of FALL, so bust out your big soup pot and get cookin’! And then make these Vegan Pumpkin Oatmeal Streusel Bars for dessert and you’ve got yourself a full autumn meal 😉 Have a wonderful week everyone!

 

Tuscan Vegetable Pasta Soup {vegan, gluten free option} // pumpkinandpeanutbutter.com

Tuscan Vegetable Pasta Soup {vegan, gluten free option} // pumpkinandpeanutbutter.com

Tuscan Vegetable Pasta Soup

Serves 6-8
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Vegan, Vegetarian
Meal type Soup

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 Medium yellow onion, diced
  • 1/2 cup carrot, chopped
  • 1/2 cup celery, chopped
  • 1 Medium zucchini, sliced and quartered
  • 1 15 oz can diced tomatoes
  • 6 cups low sodium vegetable stock
  • 2 tablespoons tomato paste
  • 6-8oz whole wheat pasta (I used bow ties)*
  • 1 15 oz can white beans
  • 2 large handfuls baby spinach
  • 6 Dorot basil cubes
  • salt and pepper, to taste
  • fresh chopped parsley, for garnish

Note

*use gluten free pasta, if needed

Directions

Step 1
Drizzle olive oil in a large pot and add in diced onion and garlic. Sauté over medium high heat for 2-3 minutes, or until onions are starting to turn translucent. Add in carrots, celery, and zucchini and cook for an additional 5-6 minutes, stirring occasionally. Add in diced tomatoes, salt, and pepper, and cook for 1-2 minutes.
Step 2
Pour in vegetable broth and tomato paste, and bring soup to a boil. Once soup is boiling, add in pasta of choice. Cook for 10 minutes, or until pasta is al dente.
Step 3
Add in spinach, white beans, Dorot basil cubes, and salt and pepper. Stir to combine, then remove from heat. Once spinach is wilted and herbs have dissolved, pour into large bowls and top with fresh parsley. Serve with crusty rosemary sourdough bread!

Tuscan Vegetable Pasta Soup {vegan, gluten free option} // pumpkinandpeanutbutter.com

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

14 Comments

  1. Yessss soup season!!! Just yesterday I made a gigantic batch of veggie chili to have for lunches all this week. I totally know what you mean about feeling lazy at the end of a long day – I’m definitely keeping my eye out for those herbs next time I’m at the store!!

    • Ohhh veggie chili sounds perfect right about now— even though it’s still 80 degrees outside lol! They’re awesome— and very reasonably priced!

  2. Wow, this soup sounds like a hug in a bowl! Love soups, whether I’m completely ready for soup season or not 😉 and this one is perfectly hearty and full of delicious veggies. Definitely pinning for future reference!

  3. OMG. haha when I went to TJs this past weekend, one of the workers there was FREAKING about how much she loves dorot! I was trying to find fresh basil, and she was like, you should use this stuff instead!! Such a handy thing to keep in the freezer!

    Also. This soup looks amazing. I’m a huge pasta-in-soup fan, and I love that you loaded it with veggies!

    • That’s so funny! Yeah, I’m pretty obsessed with them now too! They add SO much flavor, especially to this soup 🙂 Thanks chicka!

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