Description
A hearty and comforting classic Italian vegetable soup packed with fresh vegetables, beans, and pasta in a savory tomato broth. Perfect for a nutritious meal any time of year.
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 bay leaf
Salt, to taste
Freshly ground black pepper, to taste
3/4 cup small pasta shells or elbow macaroni
2 cups fresh spinach, chopped
1/4 cup freshly grated Parmesan cheese, for serving
Fresh parsley, chopped, for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.
Stir in minced garlic and cook for 1 minute until fragrant.
Add diced zucchini, potato, and green beans. Cook for 3-4 minutes, stirring occasionally.
Pour in the diced tomatoes with their juice and vegetable broth. Stir to combine.
Add cannellini beans, dried oregano, dried basil, dried thyme, and bay leaf. Stir well.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25 minutes until vegetables are tender.
Season with salt and freshly ground black pepper to taste.
Add the pasta to the soup and cook for 8-10 minutes until al dente.
Stir in chopped fresh spinach and cook for 2 more minutes until wilted.
Remove and discard the bay leaf.
Ladle soup into bowls and sprinkle each serving with freshly grated Parmesan cheese and chopped fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 45 minutes