Pikkupastakeitto
recipe

A delicious small pasta soup that's a perfect weekday meal, combining tiny pasta, vegetables, and a tasty broth. Preparation time: 30 minutes. Serves: 4.
Ingredients:
- 200 g small pasta (e.g., orzo or other mini pasta)
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 medium carrots, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 can chickpeas, rinsed and drained
- 1 liter vegetable broth
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions:
1. Heat olive oil in a large pot over medium heat. Add the chopped onion and crushed garlic, sauté until soft.
2. Add the diced carrots, zucchini, and bell pepper, and cook for a few more minutes.
3. Pour in the vegetable broth and add the chickpeas, oregano, salt, and black pepper. Bring to a boil.
4. Add the small pasta to the soup and cook according to package instructions until the pasta is tender.
5. Serve hot and garnish with fresh parsley.
Nutritional Information (per serving):
- Calories: 250 kcal
- Protein: 10 g
- Carbohydrates: 40 g
- Fat: 6 g
- Fiber: 8 g

Reviews: 3.17 (5450 reviews) ★★★★★ share