Description
A hearty Italian vegetable soup with beans and pasta.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained
- 6 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 cup small pasta
- 2 cups chopped spinach
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes.
- Add garlic and cook for 1 minute.
- Stir in tomatoes, beans, broth, oregano, and basil.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add pasta and cook for 10 minutes.
- Stir in spinach and cook for 2 minutes.
- Season with salt and pepper.
Notes
- You can use any type of beans.
- Add more broth if the soup is too thick.
- Serve with grated Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg