Description
A hearty and wholesome Italian vegetable soup made with beans, pasta, and a medley of fresh vegetables simmered in a savory tomato broth.
Ingredients
Units
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 small potato, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup water
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or elbow)
- 2 cups chopped spinach or kale
- 2 tbsp fresh parsley, chopped (optional)
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, and sauté until vegetables begin to soften, about 5 minutes.
- Stir in zucchini and potato, and cook for another 3-4 minutes.
- Add diced tomatoes, kidney beans, cannellini beans, vegetable broth, water, oregano, basil, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes, or until vegetables are tender.
- Add pasta and cook according to package directions, about 8-10 minutes, until al dente.
- Stir in spinach or kale and cook for another 2-3 minutes, until wilted.
- Taste and adjust seasoning. Serve hot, garnished with fresh parsley and Parmesan if desired.
Notes
- For a gluten-free version, use gluten-free pasta or omit the pasta entirely.
- This soup freezes well, but it’s best to cook the pasta separately when reheating.
- Add seasonal vegetables as desired for variety.
Nutrition
- Serving Size: 1.5 cups
- Calories: 260
- Sugar: 7g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg