Garlic Soup with Pasta, Greens & Toast
Cook time
Total time
You can also make this soup a pasta e fagioli by adding a 15-ounce carton of cooked white beans and a 15-ounce carton of crushed tomatoes.
Serves: 4-6
  • ⅓ cup of vegetable broth for sautéing
  • 6½ cups of vegetable broth for soup
  • 4 garlic cloves, minced
  • 1 bay leaf
  • ¼ teaspoon of dried thyme or a few sprigs of fresh thyme
  • ½ cup of pasta
  • 1 cup frozen peas
  • 2 large handfuls of greens
  • ½ teaspoon salt
  • fresh ground black pepper
  • 6 slices of Baguette or bread brushed with garlic clove
  • ¼ cup of pine nuts
  1. In a large soup pot, heat ½ cup of vegetable broth and add the garlic cloves, bay leaf and thyme. Saute for approximately 2 minutes or until the garlic has softened.
  2. Add 6½ cups of vegetable broth (or water) to the stock pot.
  3. Season with salt and fresh ground black pepper.
  4. Bring to a boil, reduce heat and simmer for 15 minutes.
  5. Add the pasta and simmer until al dente about 5 to 10 minutes depending on pasta.
  6. Add frozen peas and greens and simmer for another 3-4 minutes.
  7. Meanwhile toast your bread slices and rub them with a cut garlic clove. Put the pine nuts in a food processor and process until they are crumbly texture.
  8. Place 1-2 slices into each bowl. Ladle the cooked soup over the bread.
  9. Top with a spoonful or two of pine nuts.
Recipe by Ordinary Vegan at