Easy Alphabet Veggie Soup

This delicious soup will have your children "eating the rainbow"! Dry alphabet pasta makes this recipe souper kid-friendly but if you can't find any at your local grocery store any small pasta shape will do.

This recipe was developed by Happy Kids Kitchen for Veggie Buds Club.

"Learn to Love Veggies" Tip

Get your kids involved in the kitchen! They can peel the carrots, chop the veggies, add the veggies to the pot, and stir in those fun alphabet noodles.

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Easy Alphabet Veggie Soup

Author: Happy Kids Kitchen

This delicious soup will have your children "eating the rainbow"! Dry alphabet pasta makes this recipe souper kid-friendly but if you can't find any at your local grocery store any small pasta shape will do.

Ingredients

• 1 tablespoon olive oil
• 1/2 small onion, diced
• 1 large carrot, peeled and diced
• 1 stalk celery, trimmed and diced
• 1/4 teaspoon Kosher or coarse sea salt, plus more to season
• 1 to 2 cloves garlic, minced
• 1 medium sized waxy potato (red or yellow skinned), diced
• 1/4 teaspoon dried Italian seasoning
• 1/2 15-ounce can crushed tomatoes (about 3/4 cup)
• 3 cups vegetable broth, chicken broth, or water
• Handful of green beans, trimmed and cut into small rounds
• 1/2 cup frozen peas, frozen corn, or a combination of both
• 1/2 cup alphabet shaped pasta*
• 1 tablespoon chopped fresh basil or micro basil
• Freshly ground pepper
• Parmesan cheese, for the top (optional)​

Instructions

1. Heat olive oil in a large soup pot or Dutch oven over medium heat. Add onion, carrot, celery, and 1/4 teaspoon of salt and cook until vegetables have softened slightly, about 5 minutes.
2. Add garlic, Italian seasoning, and potatoes. Stir an additional minute.
3. Add tomatoes, broth or water, green beans, and alphabet pasta. Bring pot up to a simmer and cook until vegetables are tender and pasta is cooked, about 10 minutes.
4. Stir in frozen peas then turn off heat and stir in fresh basil.
5. Taste soup for seasoning then add in pepper and additional salt, as needed.
6. Ladle into bowls and top with grated Parmesan cheese and a sprinkle of extra basil, if desired.

Notes:

*Cooked pasta will absorb lots of liquid if left in the soup for an extended period of time. If you’d like to make this soup in advance or freeze a portion to enjoy another time, you will want to cook your pasta in a separate pot, drain, then add to the portion of the soup you will be eating right away.

Did you make this recipe?

Tag @veggiebudsclub on instagram and hashtag it #veggiebudsclub

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