Making a hearty vegetable soup is easy and rewarding. The wine is for those who really travel in style, but it can easily be left out. If you don’t have dried herbs, use fresh herbs and chop them up and add them to the soup at the end, along with the pasta. You can add some shredded cheese for a healthy dinner-in-a-bowl option.
In a large soup pot, sauté the garlic in oil over medium heat until soft.
Add the tomatoes and sauté for two minutes more or until soft.
Add the remaining vegetables and cook until they have released some of their natural juices, about five minutes.
Add all the remaining ingredients except for the noodles.
Add the water last, once all the ingredients are well mixed.
Bring to a boil and lower heat.
Simmer for one hour, stirring occasionally.
Add the pasta 10–15 minutes before serving.
Photography: Daniel Lailah
Styling: Amit Farber