Description
A comforting and hearty Italian soup featuring vegetables, beans, and pasta in a flavorful broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 1 cup carrot, diced
- 1 cup celery, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable broth
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or elbow macaroni)
- 1 cup spinach or kale
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion, diced carrot, and diced celery. Sauté for about 5 minutes until the vegetables have softened and become fragrant.
- Stir in the minced garlic, diced zucchini, and chopped green beans. Cook for another 5 minutes.
- Add the diced tomatoes (with their juice), vegetable broth, drained kidney beans, dried oregano, dried basil, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Stir in the small pasta and cook until tender, about 10 minutes. Finally, add the spinach or kale, cooking just until wilted. Serve the soup hot.
Notes
For added flavor, serve with Parmesan cheese and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg