Description
This comforting vegetable soup is packed with nutrients and flavor, making it a perfect dish for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 6 cups vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 cup small pasta
- 1 zucchini, chopped
- 1 cup green beans, chopped
- 2 cups spinach or kale
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook for 6 to 8 minutes, stirring often until softened. Tip: Stir slowly to build flavor without browning.
- Add garlic and cook for 1 minute until fragrant. Tip: Keep the heat moderate to avoid burning the garlic.
- Stir in crushed tomatoes and vegetable broth. Bring to a gentle simmer and mix well.
- Add cannellini beans, kidney beans, Italian seasoning, salt, and black pepper. Simmer for 10 minutes so flavors blend.
- Add zucchini, green beans, and pasta. Cook for 8 to 10 minutes, stirring occasionally until pasta is tender. Tip: Add extra broth if soup thickens too much.
- Stir in spinach or kale and cook for 2 minutes until wilted. Taste and adjust seasoning before serving.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add any other vegetables you like!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg