A comforting Italian soup loaded with vegetables, beans, and pasta in a flavorful broth. Ready in just one hour.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 medium potato, peeled and diced
08 - 1 cup green beans, chopped
09 - 1 can (14 oz) diced tomatoes
→ Legumes & Pasta
10 - 1 can (14 oz) cannellini beans, drained and rinsed
11 - 1 cup small pasta (ditalini or elbow macaroni)
→ Broth & Seasonings
12 - 6 cups vegetable broth
13 - 2 teaspoons dried Italian herbs (oregano, basil, thyme)
14 - 1 bay leaf
15 - Salt and freshly ground black pepper, to taste
→ Finishing Touches
16 - 2 cups baby spinach or chopped kale
17 - 2 tablespoons fresh parsley, chopped
18 - Freshly grated Parmesan cheese, for serving (optional)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
02 - Stir in garlic, zucchini, potato, and green beans. Cook for another 3 minutes to begin softening the harder vegetables.
03 - Add diced tomatoes, cannellini beans, vegetable broth, dried herbs, and bay leaf. Bring mixture to a boil, stirring occasionally.
04 - Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld and vegetables to cook through.
05 - Stir in pasta and simmer uncovered for 8-10 minutes, or until pasta is al dente and vegetables are fully tender.
06 - Remove and discard bay leaf. Add spinach or kale and cook for 2 minutes until just wilted.
07 - Season generously with salt and pepper to taste. Ladle into warm bowls, garnish with fresh parsley, and sprinkle with Parmesan cheese if desired.
