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Prepare the Vegetables:
Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook until translucent.
Add the celery, carrot, leek, bell peppers, and garlic.
Season with salt, pepper, and oregano.
Stir well, cover, and cook for 5-8 minutes until the vegetables begin to soften.
Make the Soup:
Add the diced potatoes and vegetable broth to the pot.
Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.
Add the pasta and cook for an additional 5 minutes, or until the pasta is cooked to your liking.
Stir in the chopped parsley and adjust seasoning if needed.
Serve:
Ladle the hot soup into bowls and serve immediately.
Serving Suggestions:
Pair the soup with crusty bread or a side salad for a complete meal.
Garnish with a sprinkle of Parmesan cheese for extra flavor.
Cooking Tips:
Feel free to add other vegetables such as zucchini or spinach for variety.
Adjust the seasoning to your taste preferences.
Health Benefits:
This soup is rich in vitamins and minerals from the fresh vegetables.
The pasta adds a good source of carbohydrates for energy.
Dietary Information:
This recipe is vegetarian and can be made vegan by using egg-free pasta.
For a gluten-free version, substitute with gluten-free pasta.
Storage Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or in the microwave before serving.
Why You’ll Love This Recipe:
This vegetable soup is a comforting, nutritious, and easy-to-make meal.
It is highly customizable with your favorite vegetables and herbs.
Perfect for meal prep, it’s an excellent choice for a quick lunch or dinner on busy days.
Thank you for choosing to make this flavorful Vegetable Soup. It’s a wholesome and satisfying dish that will surely become a staple in your home. Share it with your loved ones for a warm and nourishing meal. Enjoy!
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