Description
A hearty and comforting Italian vegetable soup filled with beans, pasta, and seasonal vegetables, perfect for any time of the year.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1/2 cup small pasta (like ditalini)
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups spinach or kale, chopped
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until fragrant.
- Add carrots and celery; cook for 5 minutes, stirring occasionally.
- Stir in zucchini, green beans, diced tomatoes, and vegetable broth. Bring to a boil.
- Add oregano, basil, salt, and pepper. Reduce heat and simmer for 15 minutes.
- Stir in cannellini beans and pasta. Cook for another 10 minutes or until pasta is tender.
- Add spinach or kale and cook until wilted, about 2-3 minutes.
- Serve hot with grated Parmesan cheese if desired.
Notes
- Use seasonal vegetables for variety and freshness.
- For a gluten-free version, use gluten-free pasta or omit it altogether.
- Leftovers can be stored in the refrigerator for up to 4 days.
- Soup may thicken after sitting; add more broth when reheating if needed.
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 6g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg