Description
A hearty and healthy Italian soup made with seasonal vegetables and beans.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 small zucchini, diced
- 1 cup green beans, trimmed and cut
- 1 can (15 ounces) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups cooked pasta
- Parmesan cheese for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
- Add carrots and celery; cook for about 5 minutes.
- Stir in zucchini and green beans, cook for another 5 minutes.
- Add diced tomatoes, vegetable broth, kidney beans, basil, oregano, salt, and pepper.
- Bring the soup to a boil, then reduce heat and simmer for 30 minutes.
- Stir in the cooked pasta before serving.
- Serve hot, garnished with Parmesan cheese.
Notes
- This soup is easily customizable with different vegetables or beans.
- For a heartier version, add diced potatoes.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg