Description
This wholesome, hearty Italian vegetable soup is perfect for those seeking a nutritious meal that doesn’t compromise on flavor.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini or kidney beans, drained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup small pasta (like ditalini)
- 2 cups chopped spinach or kale
- Grated Parmesan and parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery; sauté for about 5 minutes.
- Add minced garlic, sauté for an additional minute.
- Stir in the zucchini and green beans, cook for 2-3 minutes.
- Add canned diced tomatoes and vegetable broth, then stir in the beans.
- Add dried basil, oregano, salt, and pepper. Bring to a boil.
- Reduce heat to low and simmer for 15-20 minutes.
- Add small pasta and cook for about 10 minutes.
- Stir in chopped spinach or kale, cooking for another 2-3 minutes.
- Taste and adjust seasoning.
- Ladle into bowls, garnish with Parmesan and parsley if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Calories: 230 kcal
- Sodium: 500 mg
- Protein: 10 g