Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth (low-sodium if preferred)
- 1 can (15 oz) kidney or cannellini beans, drained and rinsed
- 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, thyme)
- Salt and black pepper, to taste
- 1 cup small pasta (e.g., ditalini or small shells)
- 2 cups spinach or kale, chopped (optional but recommended)
Instructions
- Sauté aromatics: Warm the olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes, until they begin to soften.
- Add garlic & zucchini: Stir in the minced garlic and diced zucchini. Cook for an additional 2–3 minutes.
- Combine liquids: Pour in the diced tomatoes and vegetable broth. Stir to combine.
- Season & simmer: Add beans, Italian seasoning, salt, and pepper. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes.
- Add pasta: Stir in the pasta. Continue simmering for 8–10 minutes or until the pasta is al dente.
- Finish with greens: If using spinach or kale, stir it in and cook for 2 more minutes until wilted. Adjust seasoning if needed.
- Serve: Ladle the soup into bowls and serve hot.
Notes
- Feel free to use any seasonal vegetables (e.g., green beans, potatoes) for extra variety.
- For a vegan version, simply ensure your pasta is egg-free and use a vegan-friendly vegetable broth.
- The soup thickens as it sits. Add water or more broth if you prefer a thinner consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Calories: ~220 kcal
- Sodium: ~550 mg
- Fat: ~6 g
- Saturated Fat: ~1 g
- Carbohydrates: ~32 g
- Fiber: ~8 g
- Protein: ~9 g