Spanish Vegetable Pasta Soup

Von Spain on a Fork · 30 Min.

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Zubereitung

1. Heat the pot over medium heat and add 2 tablespoons (30 ml) of the olive oil.
2. Roughly chop the onion and 4 of the garlic cloves, thinly slice the celery, and cut the peeled carrots into small bite-sized pieces.
3. Add the chopped vegetables to the pot and stir. After about 4 minutes, when the onion turns translucent, add the thyme and rosemary, season with sea salt and black pepper and stir briefly.
4. Add the drained and rinsed white beans, the vegetable broth and the bay leaf. Raise the heat to high and stir gently.
5. When it reaches a boil, add the pasta and stir every 2 minutes so it cooks evenly and does not stick.
6. Meanwhile, pound the remaining 2 garlic cloves roughly chopped with the parsley and a pinch of sea salt in a mortar to a paste. Mix in the remaining 2 tablespoons (30 ml) of olive oil and set aside.
7. When the pasta has about 1 minute left to reach al dente, add the frozen peas, stir and cook for another minute until the pasta is just al dente. Remove from the heat.
8. Stir in the lemon juice, then ladle the soup into shallow bowls and top each with a spoonful of the garlic and parsley sauce.

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