Description
A hearty vegetable soup loaded with fresh ingredients and ditalini pasta.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- 15 oz can diced tomatoes
- 15 oz can red kidney beans, drained and rinsed
- 15 oz can great northern beans, drained and rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 cup ditalini pasta
- 2 cups fresh spinach, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, garlic, carrots, and celery. Cook until softened, about 5–7 minutes.
- Stir in zucchini, green beans, oregano, basil, salt, and pepper. Cook for another 3–4 minutes.
- Add diced tomatoes, kidney beans, great northern beans, vegetable broth, and water. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
- Add ditalini pasta and cook for about 10 minutes, or until pasta is al dente.
- Stir in chopped spinach and allow it to wilt before serving.
- Serve hot with crusty bread or Parmesan if desired.
Notes
- This vegetable soup is nutritious and can be customized with your favorite vegetables.
- Store any leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg