Description
A heartwarming and nutritious classic Italian soup filled with seasonal vegetables, beans, and pasta in a savory broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup green beans, chopped
- 2 cups chopped spinach or kale
- 1 can (14 ounces) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 3/4 cup small pasta such as ditalini, elbow, or small shells
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) red kidney beans, drained and rinsed
- Freshly grated Parmesan cheese
- Chopped fresh parsley
- Extra virgin olive oil for drizzling
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, sauté for 5-6 minutes until softened.
- Stir in minced garlic, zucchini, and green beans. Cook for another 3-4 minutes until vegetables soften.
- Add diced tomatoes, vegetable broth, oregano, basil, thyme, bay leaf, and season with salt and pepper. Bring to a boil.
- Reduce heat to a simmer, cover, and let cook for 15 minutes.
- Stir in small pasta and both types of beans, simmer uncovered for 10-12 minutes until pasta is al dente.
- Toss in chopped spinach or kale, letting it wilt for 2-3 minutes. Remove bay leaf, adjust seasoning to taste.
- Ladle into bowls, garnish with Parmesan, parsley, and drizzle with olive oil before serving.
Notes
This soup gets better as it sits! Prepare a day ahead for an easy dinner. Can also be made in a slow cooker.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 5g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg