Description
A hearty vegetable soup with beans, pasta, and rich tomato broth.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained
- 1/2 cup small pasta (like ditalini)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 2 cups fresh spinach
- 1/4 cup grated Parmesan (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes.
- Stir in garlic, zucchini, and green beans. Cook for 3 minutes.
- Pour in vegetable broth and diced tomatoes. Bring to a boil.
- Add kidney beans, pasta, oregano, and basil. Simmer for 10 minutes.
- Season with salt and pepper.
- Stir in spinach until wilted.
- Serve hot, topped with Parmesan if desired.
Notes
- Use gluten-free pasta if needed.
- Add more broth if soup thickens too much.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg