Description
A hearty and comforting classic Italian vegetable soup packed with fresh vegetables, beans, and pasta in a savory tomato broth.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 medium zucchini, diced
1 medium potato, peeled and diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 (14.5 ounces) can diced tomatoes with juice
6 cups vegetable broth
1 (15 ounces) can cannellini beans, drained and rinsed
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste
3/4 cup small pasta shells
2 cups fresh spinach, roughly chopped
2 tablespoons freshly chopped flat-leaf parsley
Grated Parmesan cheese, for serving (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the diced zucchini, potato, and green beans. Cook for 3-4 minutes, stirring occasionally.
Pour in the diced tomatoes with their juice and the vegetable broth. Stir to combine.
Add the cannellini beans, dried oregano, dried basil, dried thyme, crushed red pepper flakes, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 25 minutes, or until the vegetables are tender.
Add the small pasta shells to the soup and cook for an additional 8-10 minutes until the pasta is al dente.
Stir in the chopped spinach and cook for 2 minutes until wilted.
Remove the pot from heat and stir in the chopped parsley.
Ladle the soup into bowls and serve hot, topped with grated Parmesan cheese if desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes