A couple weeks back, I was scrolling the gram and I found this yummy pic of this hearty soup that had my mouth watering. I bookmarked the recipe and was on a mission to make this in the weeks ahead.
I found myself at La Bella’s this weekend (a local Italian specialty store) and found this itty bitty rigatoni pasta which the recipe called for. I also picked up two small boxes of Pomi pomodoro sauce (only puréed tomatoes and salt) and figured I had the rest of the essentials at home.
Turns out, this recipe called for a lot more ingredients than I had on hand. They also were made with pancetta, which I just wasn’t in the mood for. So I confidently decided to wing it, and sure glad I did!
My friend (aka creative director aka best friend aka lil sis) who I served this soup to the following day said “Brooke!!! This is AMAZING! You NEED to post this recipe NOW!” I know she sounds dramatic, right? Well, I told her I was already on it! The recipe was drafted up and photos were taken before I had my third serving earlier this week!
This is really such a deliciously simple, hearty and full of protein for a soup. Serve with some fresh Italian bread or pair with a green salad to make this a meal! I love to cook a batch, eat it for a few days and freeze the rest. They defrost nicely on the stovetop straight from the freezer.
Swipe to view images:
Ingredients:
Directions:
Cook the pasta in salted water with a bit of olive oil. Once ready, keep 1/4 of the pasta water, drain pasta and rinse with cold water to stop cooking. Set aside.
In a large pot, add onions and garlic to heated olive oil. Sauté until lightly browned.
Add zucchini and season with bay leaf, salt and pepper to taste. Cook until soft, then add chopped tomatoes.
Add pomodoro sauce, water and the pasta salt water reserve. Let come to a boil for about 10 minutes.
Once booked, add pasta and lower the flame to a simmer. Cover and cook for an additional 10-15 minutes. Serve with nutritional yeast (optional).
xoxo,
- Brooke
Ingredients
Directions
Cook the pasta in salted water with a bit of olive oil. Once ready, keep 1/4 of the pasta water, drain pasta and rinse with cold water to stop cooking. Set aside.
In a large pot, add onions and garlic to heated olive oil. Sauté until lightly browned.
Add zucchini and season with bay leaf, salt and pepper to taste. Cook until soft, then add chopped tomatoes.
Add pomodoro sauce, water and the pasta salt water reserve. Let come to a boil for about 10 minutes.
Once booked, add pasta and lower the flame to a simmer. Cover and cook for an additional 10-15 minutes. Serve with nutritional yeast (optional).
