Description
A hearty and nutritious vegetable soup perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 zucchini, chopped
- 1 cup green beans, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 3/4 cup small pasta like ditalini
- 2 cups spinach or kale, chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Add garlic, zucchini, and green beans. Cook for 3–4 minutes until they start to soften.
- Pour in diced tomatoes and vegetable broth. Stir in Italian seasoning, salt, and pepper. Bring to a boil.
- Stir in cannellini and kidney beans. Add pasta and cook according to package instructions until tender.
- Add spinach or kale. Cook for another 2–3 minutes until wilted.
- Taste and adjust seasoning. Serve hot with optional parmesan or olive oil drizzle.
Notes
- This soup is flexible; you can add other vegetables you have on hand.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg