Description
A hearty vegetable soup with beans and pasta.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (28 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) kidney beans, rinsed
- 1 can (15 oz) cannellini beans, rinsed
- 1 cup small pasta like ditalini
- 2 cups chopped fresh spinach
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery. Cook for 5-7 minutes until softened.
- Add the minced garlic and cook for 1 more minute.
- Pour in the diced tomatoes and vegetable broth. Bring to a boil.
- Reduce heat to a simmer. Stir in the kidney beans, cannellini beans, dried basil, and oregano.
- Simmer for 15 minutes.
- Add the pasta and cook for 8-10 minutes until the pasta is tender.
- Stir in the chopped spinach and cook for 2-3 minutes until wilted.
- Season with salt and pepper.
- Serve hot, topped with grated Parmesan cheese if you like.
Notes
- You can use any small pasta shape.
- Add other vegetables like zucchini or green beans.
- The soup thickens as it sits. Add more broth when reheating.
- Use canned beans for convenience or cook your own from dry.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280
- Sugar: 8g
- Sodium: 850mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg