Description
A hearty and nutritious soup packed with vegetables, beans, and pasta, perfect for any season.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup small pasta (like ditalini or elbow)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic; sauté until softened.
- Stir in the carrots, celery, zucchini, and green beans; cook for a few minutes.
- Add the diced tomatoes and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the kidney beans and pasta; cook until pasta is tender.
- Season with basil, oregano, salt, and pepper.
- Serve hot, garnished with fresh parsley.
Notes
Feel free to customize the vegetables based on what you have. Other good options include spinach, bell peppers, or potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian