Description
A comforting and nutritious soup loaded with vibrant vegetables, tender beans, and hearty pasta, perfect for sharing and meal prepping.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 2 cups assorted fresh vegetables (zucchini, spinach, green beans)
- 1 can (15 oz) beans (cannellini, kidney, etc.), rinsed
- 1 cup pasta (small shapes like ditalini or elbow)
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté until softened.
- Add garlic and cook until fragrant.
- Stir in the canned tomatoes and vegetable broth; bring to a boil.
- Add fresh vegetables and beans, then reduce heat and let simmer for 30 minutes.
- In the last 10 minutes of cooking, add the pasta.
- Adjust seasonings with salt and pepper, and serve garnished with fresh herbs.
Notes
For leftover storage, cook pasta separately and add before serving to prevent mushiness. This soup tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg