Ingredients
Vegetables
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- Fresh parsley, for garnish
Pantry Items
- 2 tbsp olive oil
- 1 can (14 oz) diced tomatoes
- 1 can kidney beans, drained
- 1 can cannellini beans, drained
- 4 cups vegetable broth
- 1 cup small pasta (like ditalini)
- 1 tsp Italian seasoning
- Salt and pepper, to taste
Instructions
- Heat the olive oil: In a large pot over medium heat, warm 2 tablespoons of olive oil.
- Sauté the aromatics and vegetables: Add the chopped onion, minced garlic, diced carrots, and diced celery to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
- Add zucchini, tomatoes, beans, and broth: Stir in the chopped zucchini, canned diced tomatoes (with their juices), kidney beans, cannellini beans, and 4 cups of vegetable broth.
- Season the soup: Mix in 1 teaspoon of Italian seasoning along with salt and pepper to taste. Stir well to combine all ingredients.
- Simmer the soup: Allow the soup to come to a gentle simmer and cook for 15 to 20 minutes so the flavors meld and vegetables become tender.
- Cook the pasta: Add 1 cup of small pasta such as ditalini to the pot. Continue cooking until the pasta is tender, usually about 8 to 10 minutes.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley before serving.
Notes
- For extra greens and nutrition, add a handful of spinach at the end of cooking and allow it to wilt.
- Use gluten-free pasta if you need to accommodate gluten sensitivities.
- This soup can be stored in the refrigerator for up to 4 days and reheated gently on the stove.
- To make it more filling, add small diced potatoes or additional beans.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
