Description
A hearty and comforting Italian vegetable soup made with beans, pasta, and seasonal vegetables, perfect for a wholesome meal.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 potato, peeled and diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup small pasta (like elbow or ditalini)
- 2 cups chopped spinach or kale
- Grated Parmesan cheese (optional, for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 2-3 minutes until softened.
- Add carrots, celery, zucchini, and potato. Cook for about 5-7 minutes, stirring occasionally.
- Stir in diced tomatoes, cannellini beans, vegetable broth, water, oregano, and basil. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes, or until vegetables are tender.
- Add the pasta and cook for an additional 8-10 minutes, until pasta is al dente.
- Stir in chopped spinach or kale and cook for 2-3 more minutes until wilted.
- Serve hot, topped with grated Parmesan cheese if desired.
Notes
- Feel free to swap in seasonal vegetables or use frozen mixed veggies for convenience.
- For a gluten-free version, use gluten-free pasta.
- Soup may thicken upon standing; add extra broth or water to adjust consistency when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg