Description
A warm, hearty soup filled with bright vegetables, tender beans, and small pasta, perfect for cozy weeknight meals.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup small pasta (such as ditalini)
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Prepare vegetables and have broth and beans ready.
- Add onion, carrots, and celery to the pot. Sauté until onions are translucent, about 5–7 minutes. Stir in garlic and cook for 1 minute.
- Add zucchini, green beans, diced tomatoes, and vegetable broth. Bring to a boil, then simmer for about 15 minutes.
- Stir in kidney beans and pasta. Cook until the pasta is al dente, about 8–10 minutes.
- Season with salt and pepper; stir in torn basil. Serve hot, garnished with extra basil and olive oil or Parmesan if desired.
Notes
For extra flavor, sauté vegetables longer or add leafy greens near the end. Freezing is best without pasta.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg