Description
A hearty and healthy Italian vegetable soup, perfect for any season.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup small pasta
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic and cook for another minute.
- Add zucchini, green beans, diced tomatoes, and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add kidney beans, pasta, basil, and oregano. Cook until pasta is tender, about 10 minutes.
- Season with salt and pepper.
- Serve hot, topped with grated Parmesan cheese.
Notes
- You can add other vegetables like spinach or kale.
- For a richer flavor, use chicken broth instead of vegetable broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg