Hearty Italian vegetable soup with pasta, beans, tomatoes, and aromatic herbs. Ready in 50 minutes for 6 servings.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup fresh green beans, cut into 1-inch pieces
08 - 1 cup fresh baby spinach or chopped kale
→ Base and Liquids
09 - 1 can (14 ounces) diced tomatoes
10 - 6 cups vegetable broth
11 - 2 tablespoons tomato paste
→ Pasta and Beans
12 - 3/4 cup small dried pasta such as ditalini or elbow
13 - 1 can (15 ounces) cannellini or kidney beans, drained and rinsed
→ Herbs and Seasonings
14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - 1/2 teaspoon dried thyme
17 - 1 bay leaf
18 - Salt and freshly ground black pepper to taste
19 - 2 tablespoons chopped fresh parsley plus additional for garnish
# Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, celery, and carrots. Sauté for 5 minutes until vegetables are softened.
02 - Stir in minced garlic, diced zucchini, and green beans. Cook for 3 to 4 minutes until fragrant.
03 - Add diced tomatoes, tomato paste, vegetable broth, dried oregano, dried basil, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
04 - Add pasta and drained beans to the pot. Cook for 10 minutes or until pasta reaches al dente texture.
05 - Stir in fresh spinach or kale and chopped parsley. Simmer for 2 to 3 minutes until greens are wilted.
06 - Remove bay leaf from the pot. Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed. Ladle into bowls, garnish with additional fresh parsley, and serve hot.
