Anti-Inflammatory Vegetable and Pasta Soup

Introduction

Looking for a soothing, nourishing dish packed with anti-inflammatory ingredients? This Anti-Inflammatory Vegetable and Pasta Soup is loaded with vibrant vegetables, kidney beans, and pasta for a hearty, comforting meal that’s not only delicious but also great for your health. With ingredients like garlic, spinach, and ground fennel seeds, this soup is designed to support a healthy body while providing warmth and comfort on cooler days.

Why This Recipe is Perfect for You

This recipe is perfect for anyone who wants a healthy, filling meal without compromising on flavor. The vegetables bring vibrant color and texture, while the broth and pasta offer warmth and heartiness. The addition of anti-inflammatory ingredients like garlic, spinach, and ground fennel seeds makes this a wellness-boosting soup that you’ll want to make again and again.

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced onions
  • 1 cup sliced carrots
  • 1 cup diced celery
  • 4 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground fennel seeds
  • 3 cups vegetable broth (or chicken broth)
  • 1 (28 oz) can diced tomatoes
  • 1 (15 oz) can red kidney beans, drained and rinsed
  • 1 tablespoon Italian seasoning
  • 8 oz pasta (use gluten-free if needed)
  • 1 medium zucchini, cut into bite-sized pieces
  • 1/2 pound green beans, cut into bite-sized pieces
  • 5 oz baby spinach, coarsely chopped
  • Salt and pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese (optional)

Directions

1. Sauté the Vegetables

Start by heating the olive oil in a large pan over medium-high heat. Add the diced onions, celery, and carrots, and cook for about 5-7 minutes until the vegetables begin to soften. This forms the aromatic base of your soup, adding depth and flavor.

2. Add Garlic and Spices

Next, stir in the chopped garlic, red pepper flakes, and ground fennel seeds. Allow them to cook for about 1 minute until they become fragrant. These ingredients provide an anti-inflammatory boost and add a rich, savory aroma to the dish.

3. Simmer the Soup

Pour in the vegetable broth, diced tomatoes, kidney beans, and Italian seasoning. Add the pasta and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 5 minutes, or until the pasta is nearly cooked. The combination of beans, tomatoes, and pasta makes this soup hearty and filling.

4. Add the Vegetables

Stir in the zucchini, green beans, and spinach. Continue cooking for another 2 minutes, or until the veggies are tender and the spinach has wilted. These vegetables add freshness, crunch, and more nutritional benefits to the soup.

5. Final Touches

Once the vegetables are cooked, remove the soup from the heat. Stir in the chopped parsley and sprinkle with grated Parmesan cheese if desired. Season the soup with salt and pepper to taste, adjusting the flavor as needed.

6. Serve

Ladle the soup into bowls and serve hot. This nutritious, hearty soup is perfect for a quick, healthy lunch or a comforting dinner.

Kitchen Equipment Needed

  • Large soup pot for cooking the soup
  • Wooden spoon for stirring
  • Sharp knife for chopping vegetables
  • Ladle for serving

Tips and Shortcuts

  • Pre-Chop Vegetables: Save time by chopping your vegetables ahead of time and storing them in the fridge until you’re ready to cook.
  • Use a Mandoline: For evenly sliced vegetables, use a mandoline slicer. It will make quick work of the carrots and zucchini.
  • Make It Gluten-Free: Easily make this dish gluten-free by swapping regular pasta for your favorite gluten-free pasta.

Recipe Swaps and Variations

  • Protein Boost: Add cooked shredded chicken or turkey to the soup for an extra dose of protein.
  • Different Beans: If you don’t have kidney beans on hand, you can use cannellini beans, chickpeas, or even black beans.
  • Cheesy Option: If you love extra cheese, stir in some shredded mozzarella or cheddar for a creamy twist.

How to Store Leftovers

This Anti-Inflammatory Vegetable and Pasta Soup stores well and makes excellent leftovers. Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave. If the soup thickens too much in the fridge, just add a splash of water or broth to bring it back to your desired consistency.

Food and Drink Pairings

This flavorful soup pairs well with a light, refreshing white wine, like Pinot Grigio or Sauvignon Blanc. For a non-alcoholic option, a glass of herbal tea or lemon-infused water would complement the dish nicely.

To make it a complete meal, serve the soup with a side of crusty bread or garlic bread. You can also pair it with a light green salad for added freshness and crunch.

Frequently Asked Questions (FAQ)

Q: Can I freeze this soup?
A: Yes! This soup freezes beautifully. Let the soup cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months. When you’re ready to eat, thaw the soup in the fridge overnight and reheat it on the stovetop.

Q: Can I use different vegetables?
A: Absolutely! This soup is versatile, and you can swap in your favorite vegetables. Try adding butternut squash, sweet potatoes, or even kale for a twist.

Q: How do I prevent the pasta from becoming mushy?
A: If you plan to store leftovers, cook the pasta separately and add it to individual servings. This will prevent the pasta from becoming too soft as it sits in the soup.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Anti-Inflammatory Vegetable and Pasta Soup


  • Author: Mia Martinez
  • Total Time: 30 minutes

Description

Savor the rich flavors of Creamy Italian Sausage Soup, a hearty blend of sausage, veggies, and creamy broth for a comforting meal. Perfect for any day!


Ingredients

2 tablespoons olive oil
1 cup diced onions
1 cup sliced carrots
1 cup diced celery
4 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon ground fennel seeds
3 cups vegetable broth (or chicken broth)
1 (28 oz) can diced tomatoes
1 (15 oz) can red kidney beans, drained and rinsed
1 tablespoon Italian seasoning
8 oz pasta (use gluten-free if needed)
1 medium zucchini, cut into bite-sized pieces
1/2 pound green beans, cut into bite-sized pieces
5 oz baby spinach, coarsely chopped
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped
1/4 cup grated parmesan cheese (optional)

Instructions

Heat olive oil in a large pan over medium-high heat. Add the diced onions, celery, and carrots, and cook for about 5-7 minutes until they begin to soften.
Stir in the chopped garlic, red pepper flakes, and ground fennel seeds. Cook for about a minute until fragrant.
Add the vegetable broth, diced tomatoes, kidney beans, Italian seasoning, and pasta. Bring the mixture to a boil, then lower the heat to simmer. Cook for about 5 minutes until the pasta is nearly done.
Stir in the zucchini, green beans, and spinach. Continue cooking until the veggies are tender, around 2 minutes.
Remove from heat, stir in chopped parsley, and sprinkle with grated parmesan if desired. Season with salt and pepper to taste.
Serve hot and enjoy this hearty, comforting soup!
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: 6 servings
  • Calories: 250 kcal per serving

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