Description
A delicious and nutritious vegetable soup packed with flavor.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 cup green beans, trimmed and chopped
- 1 can (15 oz) diced tomatoes
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 3/4 cup small pasta (like ditalini)
- 2 cups baby spinach
- 1 1/2 teaspoons Italian seasoning
- to taste Salt and black pepper
- Fresh parsley, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté until softened, about 5–6 minutes.
- Stir in garlic and cook for 1 minute. Add tomato paste and stir to coat vegetables.
- Add zucchini, green beans, diced tomatoes with their juice, and vegetable broth. Stir well.
- Season with Italian seasoning, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15–20 minutes, or until vegetables are tender.
- Add kidney beans, cannellini beans, and pasta. Simmer for another 10–12 minutes until pasta is al dente.
- Stir in spinach and cook until wilted, about 2–3 minutes.
- Taste and adjust seasoning. Add more broth if needed.
- Serve hot, garnished with chopped parsley if desired.
Notes
- This soup can be customized with any vegetables you have on hand.
- It can be stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg