Vegetable Soup With Pasta

A delicious soup chock full of fresh tasting vegetables that was ready in 30 minutes.

Though it didn’t have the richness of a slowly simmered soup, the first step in the recipe, caramelizing chopped onions in butter, added huge flavour. I omitted the prosciutto from the recipe so vegetarian daughter could eat it, used canned instead of fresh tomatoes, and added a Parmesan rind for extra flavour. The pasta helped to thicken the soup and added substance as well.

Served with focaccia and a tossed salad, this made a very nice meal.