Tomato-Vegetable Pasta Stoup

This “stoup” (as RR calls it- combo of soup and stew) was so good! And other than chopping all the veggies, was really quick to make! And if you leave out the pesto, it’s vegan! And it tasted just fine without the pesto. Or, you can make your own vegan pesto! My 7 year old son said that this was the “2nd best dinner” I have ever made! So there you have it. A big bowl of this and a hunk of bread, what more do you need??

rating: 9.5

Tomato-Vegetable Pasta Stoup
(Everyday with Rachael Ray)

serves 6


2 tablespoons extra virgin olive oil (EVOO)
1 zucchini, grated with the large side of a box grater
2 carrots, peeled and grated
1 onion, chopped
4 ribs celery, chopped
1 bay leaf, fresh or dried
Salt and pepper
1 can chickpeas (15 ounces)
2 roasted red peppers, chopped
1 can crushed tomatoes (28 ounces)
4 cups vegetable or chicken stock
1/2 pound whole wheat penne pasta (I used rotini)
1/4 cup store-bought pesto sauce, available in the refrigerated case at the grocery store


Heat a soup pot over medium-high heat with the EVOO. Add the zucchini, carrots, onion, celery, bay leaf, salt and pepper and cook for 7-8 minutes.

Stir in the garbanzo beans, red peppers, tomatoes and stock and place a lid on the pot to bring to a boil. Add the pasta and cook to al dente, 6-7 minutes.

Turn off heat and stir in pesto sauce. If the stoup gets too thick, stir in a little water. Taste to adjust your seasonings, remove the bay leaf and serve. Yum-o!


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