Description
A comforting and hearty Italian vegetable soup made with beans, pasta, and seasonal vegetables in a rich tomato broth.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and chopped
- 1 can (400g) diced tomatoes
- 1 can (400g) cannellini or kidney beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup small pasta (like ditalini or elbow macaroni)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups fresh spinach or kale
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until fragrant and translucent.
- Add carrots and celery and cook for 5 minutes, stirring occasionally.
- Stir in zucchini and green beans, and cook for another 3-4 minutes.
- Add diced tomatoes, beans, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 10-15 minutes.
- Add pasta and cook according to package instructions until tender.
- Stir in spinach or kale and cook until wilted, about 2-3 minutes.
- Adjust seasoning as needed and serve hot with grated Parmesan if desired.
Notes
- Use seasonal vegetables for variation and freshness.
- For a gluten-free version, use gluten-free pasta or rice.
- Soup thickens as it sits; add more broth or water when reheating if needed.
- Make it vegan by skipping Parmesan or using a vegan alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 520mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg