This hearty veg clear soup with pasta is a comforting dinner on cold evenings. It is so simple and easy to make that it perfectly fits in my weekday one-pot dinner recipes and also for lazy weekends!
In a deep pot, bring 4 cups of water to a boil. Add pasta, salt, and a little olive oil and cook until al dente. Usually takes about 6-8 minutes.
In a separate pot, add olive oil and sauté all the vegetables. Add ginger, garlic, carrots, bell pepper, and onion in that order; giving each about a minute before adding another.
Sauté all vegetables for about 4-5 minutes. We want them to just about start to soften. The crunch adds a nice texture to the soup. Reduce the heat to low.
Add stock to the vegetables.
Drain the pasta and add to the vegetables along with ½ cup of water in which the pasta was boiled (The starch in the water which was used to cook pasta helps thicken the soup.)
Give everything a nice stir and your veg clear soup is ready! Taste and add salt and pepper as required.
Ladle it into soup bowls and serve hot.
Notes
In this soup recipe, I always add salt in pepper in the end after tasting the soup as both the stock as well as pasta water have salt in them.