Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 cup diced tomatoes (canned or fresh)
- 4 cups low-sodium vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 cup small pasta (like ditalini or elbow macaroni)
- 2 cups chopped spinach or kale
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley and grated Parmesan cheese (optional for garnish)
Instructions
- Prep the Vegetables: Dice and chop all veggies beforehand to streamline cooking.
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 5-7 minutes.
- Build the Base: Stir in zucchini, green beans, and diced tomatoes. Cook for another 5 minutes.
- Add Liquids and Seasoning: Pour in vegetable broth. Add oregano, basil, red pepper flakes, salt, and pepper. Bring to a boil.
- Simmer: Reduce heat and let the soup simmer for 15-20 minutes until vegetables are tender.
- Beans and Pasta: Stir in the cannellini beans, kidney beans, and pasta. Cook according to pasta package directions, usually 8-10 minutes.
- Add Greens: Toss in spinach or kale during the last 2-3 minutes of cooking.
- Final Touch: Taste and adjust seasoning. Serve hot, garnished with fresh parsley and Parmesan if desired.
Notes
- Gluten-Free: Use gluten-free pasta or skip it altogether.
- Protein Boost: Add chickpeas or lentils for extra protein.
- Seasonal Swap: Use squash, peas, or corn depending on the season.
- Spice It Up: Add more red pepper flakes for a kick.