Description
A hearty and comforting Italian vegetable soup filled with beans, pasta, and fresh vegetables in a savory tomato broth.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 potato, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (15 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or elbow macaroni)
- 2 cups spinach or kale, chopped
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened.
- Stir in the zucchini, potato, and green beans. Cook for another 5 minutes.
- Add the diced tomatoes, vegetable broth, oregano, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the pasta and cannellini beans. Cook for 10 minutes or until the pasta is tender.
- Add the spinach or kale and cook for another 2-3 minutes until wilted.
- Adjust seasoning as needed and serve hot with grated Parmesan if desired.
Notes
- For a gluten-free version, use gluten-free pasta.
- Feel free to add other vegetables like peas, corn, or cabbage based on preference.
- Soup can be stored in the refrigerator for up to 5 days or frozen for 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 6g
- Sodium: 680mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg