Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 medium potato, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 (14.5-ounce) can diced tomatoes
- 6 cups vegetable broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- 1 cup fresh spinach, chopped
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 3-4 minutes.
- Add carrots, celery, zucchini, potato, and green beans. Cook, stirring occasionally, for about 5 minutes until vegetables begin to soften.
- Stir in diced tomatoes with their juice, vegetable broth, cannellini beans, oregano, and basil. Bring to a boil.
- Reduce heat and simmer uncovered for 20 minutes, or until vegetables are tender.
- Add pasta and cook until al dente, about 8-10 minutes, stirring occasionally.
- Stir in chopped spinach and cook for another 2 minutes until wilted.
- Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Notes
For a richer flavor, use homemade vegetable broth. You can substitute any seasonal vegetables you have on hand. Adding Parmesan cheese just before serving enhances the soup’s depth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Soup
- Cuisine: Italian
Nutrition
- Calories: 220
- Sugar: 6
- Sodium: 600
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 7
- Protein: 8
- Cholesterol: 0