Description
A hearty Italian soup made with pasta, beans, and vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 cup small pasta (like ditalini)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup spinach, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrot, and celery; sauté until soft.
- Stir in diced tomatoes, vegetable broth, and cannellini beans.
- Bring to a boil, then add pasta and Italian seasoning.
- Reduce heat and simmer until pasta is cooked.
- Season with salt and pepper, and stir in spinach before serving.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Add more broth if you prefer a thinner soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg