Dairy-Free Hearty Vegetable Pasta Soup
Cozy up with a bowl of Dairy-Free Hearty Vegetable Pasta Soup, a wholesome and comforting dish brimming with vibrant flavors and nourishing ingredients. This hearty soup combines tender vegetables like zucchini, carrots, and red bell peppers with perfectly cooked pasta, fresh kale, and a zesty hint of lemon juice. Simmered in a savory vegetable broth with aromatic herbs, this dairy-free recipe is ideal for those seeking a satisfying yet light meal that’s easy to make and packed with nutrients. Perfect for busy weeknights or chilly days, it’s a one-pot wonder that serves up comfort with every spoonful. Whether you’re vegan, lactose-intolerant, or simply craving a vegetable-packed soup, this recipe will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 large, sliced carrots
- 2 sliced celery stalks
- 1 medium, diced zucchini
- 1 medium, diced red bell pepper
- 28 ounces canned diced tomatoes
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups small pasta, such as ditalini or macaroni
- 2 cups, chopped kale
- 0.25 cup, chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion is translucent.
Add the minced garlic, sliced carrots, and celery, and continue to cook for another 2-3 minutes.
Stir in the diced zucchini and red bell pepper, cooking for an additional 5 minutes until they begin to soften.
Add the canned diced tomatoes, vegetable broth, bay leaf, dried basil, dried oregano, salt, and black pepper to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 20 minutes.
Stir in the pasta and cook for another 10 minutes, or until the pasta is tender.
Remove the bay leaf, then stir in the chopped kale. Cook for an additional 2 minutes until the kale is wilted.
Add the fresh parsley and lemon juice, stirring to combine.
Taste and adjust the seasoning if necessary before serving hot.
Nutrition Facts
Calories |
2710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 9156 mg | 398% | |
| Total Carbohydrate | 432.3 g | 157% | |
| Dietary Fiber | 63.2 g | 226% | |
| Total Sugars | 91.9 g | ||
| Protein | 87.2 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 985 mg | 76% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 7720 mg | 164% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
