Description
A hearty and healthy Italian vegetable soup loaded with beans, pasta, and seasonal vegetables, perfect for a comforting meal.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 potato, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup green beans, chopped
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup small pasta (like elbow macaroni or ditalini)
- 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 and sauté until softened, about 3 minutes.
- Add carrots, celery, zucchini, and potato. Cook for 5-7 minutes, stirring occasionally.
- Stir in the diced tomatoes, cannellini beans, green beans, and vegetable broth.
- Add oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add pasta and cook until al dente, about 10 minutes.
- Stir in spinach or kale and cook for another 2-3 minutes until wilted.
- Adjust seasoning if needed. Serve hot, topped with grated Parmesan if desired.
Notes
- You can use any seasonal vegetables you have on hand.
- For a gluten-free version, use gluten-free pasta.
- Soup stores well in the fridge for up to 5 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 6g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg