Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup small pasta (ditalini or elbow macaroni)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 cups fresh spinach or kale, roughly chopped
- 1/4 cup fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute.
- Add zucchini and green beans; cook for 3 minutes. Stir in diced tomatoes (with juices), cannellini beans, kidney beans, and vegetable broth.
- Season with oregano, basil, thyme, red pepper flakes (if using), salt, and black pepper. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
- Add pasta and simmer uncovered for 10–12 minutes until pasta is tender. Stir in spinach or kale in the last 2 minutes to wilt.
- Taste and adjust seasoning. Serve hot, garnished with fresh parsley and Parmesan if desired.
Notes
- Use small pasta shapes for better texture in soup.
- Customize with seasonal veggies like squash or sweet potatoes.
- Add meat or vegan protein to suit your dietary preferences.
- Freeze without pasta for longer storage; add fresh pasta when reheating.
- Leftovers taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 7g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
