Description
A hearty and healthy Italian soup filled with vegetables, beans, and pasta in a flavorful tomato broth.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 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) kidney beans, drained and rinsed
- 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 elbow macaroni or ditalini)
- 2 cups spinach or kale, chopped
- Grated Parmesan cheese (optional, for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 3 minutes.
- Add carrots, celery, zucchini, and potato. Cook for another 5-6 minutes, stirring occasionally.
- Stir in the green beans, diced tomatoes with juice, and vegetable broth. Bring to a boil.
- Reduce heat to a simmer and add kidney beans, cannellini beans, oregano, and basil. Season with salt and pepper. Cook for 15-20 minutes until vegetables are tender.
- Add the pasta and cook until al dente, about 8-10 minutes.
- Stir in spinach or kale and cook for another 2-3 minutes until wilted.
- Adjust seasoning if needed. Serve hot with grated Parmesan cheese, if desired.
Notes
- Use gluten-free pasta to make it gluten-free.
- Add more broth if the soup gets too thick.
- You can substitute other vegetables based on season or preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 680mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg