Hearty Italian soup loaded with vegetables, pasta, and beans in a flavorful tomato broth. Perfect vegetarian meal.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup green beans, chopped
08 - 2 cups chopped spinach or kale
→ Base & Seasonings
09 - 1 can (14 ounces) diced tomatoes
10 - 6 cups vegetable broth
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - 0.5 teaspoon dried thyme
14 - 1 bay leaf
15 - Salt and pepper to taste
→ Pasta & Beans
16 - 0.75 cup small pasta such as ditalini, elbow, or small shells
17 - 1 can (15 ounces) cannellini beans, drained and rinsed
18 - 1 can (15 ounces) red kidney beans, drained and rinsed
→ Garnishes
19 - Freshly grated Parmesan cheese
20 - Chopped fresh parsley
21 - Extra virgin olive oil for drizzling
# How To Make It:
01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté for 5-6 minutes until softened and fragrant.
02 - Stir in minced garlic, diced zucchini, and chopped green beans; cook for 3-4 minutes until slightly tender.
03 - Add canned diced tomatoes, 6 cups vegetable broth, dried oregano, dried basil, dried thyme, bay leaf, and salt and pepper to taste. Bring to a rolling boil.
04 - Reduce heat to a simmer, cover the pot, and cook for 15 minutes to allow flavors to meld.
05 - Stir in 0.75 cup small pasta, drained and rinsed cannellini beans, and drained and rinsed red kidney beans. Simmer uncovered for 10-12 minutes until pasta reaches al dente texture.
06 - Add chopped spinach or kale and cook for 2-3 minutes until completely wilted. Remove and discard bay leaf.
07 - Taste the soup and adjust salt, pepper, and herbs as needed for desired flavor balance.
08 - Ladle hot soup into bowls and top with freshly grated Parmesan cheese, chopped fresh parsley, and a light drizzle of extra virgin olive oil if desired.
