Ingredients
Vegetables
- 1 cup carrots, chopped
- 1 cup zucchini, diced
Beans & Pasta
- 1 can (15 oz) kidney beans, drained
- 1 cup small pasta (elbows or ditalini)
Liquids & Sauce
- 4 cups vegetable broth
- 1 cup tomato sauce
Seasoning
- Salt & pepper to taste
Instructions
- Prepare the broth and vegetables: In a large pot, combine the vegetable broth, tomato sauce, chopped carrots, and diced zucchini. Bring the mixture to a gentle simmer and cook for about 15 minutes to allow the flavors to meld and vegetables to soften.
- Add pasta and beans: Stir in the small pasta and drained kidney beans. Continue to cook for 8-10 minutes until the pasta is tender but still firm and the beans are heated through.
- Season the soup: Taste the soup and season with salt and pepper according to your preference. Stir well to distribute the seasoning evenly and serve hot.
Notes
- Add fresh spinach during the last few minutes of cooking for extra color and nutrition.
- For gluten-free option, substitute with gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
