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5 cups vegetable broth
2 pounds ripe tomatoes, diced
2 medium zucchini, quartered and sliced
4 each scallions, sliced
2 cups small white beans, cooked, drained
1/4 cup fresh parsley, chopped
3 cups bow tie pasta, uncooked
8 fresh basil leaves, thinly sliced
Combine the stock or water in a large soup pot with the tomatoes, zucchini and scallions. Bring to a simmer, then simmer gently covered, until the zucchini is tender but still firm, about 10 minutes. Add the beans and parsley, the season to taste with salt and pepper. Remove from the heat and let the soup stand, covered, for an hour or so before serving. This will give it time to cool somewhat as well as to develop flavor. About 20 minutes before the soup is to be served, bring water to boil in a separate large pot and cook the pasta until it is al dente. Drain and rinse briefly with cool water to stop the cooking process, then stir into the soup. Serve the soup just warm, topping each with a few strips of basil leaf and add if desired, a sprinkling of Parmesan cheese.