Description
A hearty Italian vegetable soup with beans, pasta, and mixed vegetables in a tomato‑based broth
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 (14‑oz) can kidney beans, drained and rinsed
- 1 (28‑oz) can diced tomatoes
- 4 cups vegetable broth
- ¾ cup small pasta (e.g. ditalini, shells, macaroni)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- Fresh parsley or basil (for garnish)
- Grated Parmesan (optional, for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; sauté until softened, about 5–7 minutes.
- Add oregano and basil; stir for about 30 seconds to bloom the herbs.
- Pour in diced tomatoes (with their juice) and vegetable broth. Bring to a simmer.
- Add the zucchini and kidney beans. Simmer for about 10 minutes.
- In a separate pot, cook the pasta until al dente; drain.
- Add the cooked pasta to the soup, stirring to combine, and heat through for a few more minutes.
- Season with salt and pepper to taste. Serve garnished with fresh parsley or basil, and sprinkle with Parmesan if desired.
Notes
- You can omit the pasta and serve with extra beans or grains to keep the soup more brothy.
- Use gluten‑free pasta to make it gluten‑free.
- Leftovers are best stored without the pasta; add pasta fresh when reheating.
- Feel free to swap in seasonal vegetables (e.g., green beans, peas, spinach).
Nutrition
- Serving Size: 1 bowl (approx. 1⅛ cups)
- Calories: ≈193
- Sugar: ≈11 g
- Sodium: ≈953 mg
- Fat: ≈9 g
- Saturated Fat: ≈1 g
- Trans Fat: 0 g
- Carbohydrates: ≈26 g
- Fiber: ≈7 g
- Protein: ≈7 g
- Cholesterol: ≈2 mg
